Recipes

Chermoula - Moroccan Herb Sauce

March 21, 2016 3 Comments

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.

Ingredients

2 cups fresh parsley, chopped
2 cups fresh cilantro, chopped
6 cloves garlic, chopped
3 tablespoons Harissa Powder
3/4 cup olive oil
1/4 cup lemon juice
1-2 teaspoons flake salt

Directions

Combine ingredients and blend in a food processor or blender until smooth.

3 Responses

Kirk

June 13, 2023

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.

Doris

June 13, 2023

Can it be frozen or canned? If canned, what is best method? Thank you

Christine Kiebert-Boss

December 27, 2021

This is SO good. Thanks

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