Chermoula - Moroccan Herb Sauce
COMMENTS
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Doris on
Can it be frozen or canned? If canned, what is best method? Thank you
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Christine Kiebert-Boss on
This is SO good. Thanks
Chermoula - Moroccan Herb Sauce
Chermoula - Moroccan Herb Sauce
By Erica Perez
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 Oaktown Spice Shop 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.
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.