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By Erica Perez
Rated 5.0 stars by 1 users
Traditionally used as a marinade for fish, chermoula is similar to pesto in its consistency and versatility. Try it on roasted veggies and couscous; drizzled on soups and salads; on pizza, sandwiches or tacos; or as a marinade for meat or poultry. Adapted from a recipe by Laurie Constantino.
3 tablespoons Oaktown Spice Shop Harissa Powder
Combine ingredients and blend in a food processor or blender until smooth.
Can it be frozen or canned? If canned, what is best method? Thank you
This is SO good. Thanks
Hi Doris,
Chermoula is best fresh. You could freeze it, but it’s going to force water out of the herbs altering the texture. Canning it will change the flavor significantly, but it would probably still taste good. I can’t recommend any particular method.