Born in North Africa, chermoula is a blend of spices and fresh herbs. When combined with olive oil, the mixture transforms into a flavorful paste.  Traditionally used as a marinate to flavor grilled fish, today it is also used as a condiment with beef, chicken, and vegetables. It can infuse an exotic depth of flavor and a wow factor!

Chermoula     makes about 3/4 cup, enough for 4 servings

1/3 cup cilantro leaves 

1/3 cup parsley leaves 

3 garlic cloves (to taste), halved, green shoots removed

1/2 to 3/4 teaspoon salt (to taste)

1 teaspoon cumin seeds, lightly toasted and ground

1 teaspoon sweet paprika

1/2 teaspoon coriander seeds, lightly toasted and ground

1/8 teaspoon cayenne (more to taste)

1/3 to 1/2 cup extra virgin olive oil, to taste

2 teaspoons freshly squeezed lemon juice

Coarsely chop the cilantro and parsley.  Then place them in a food processor and chop very fine, or mince on a cutting board.

Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. 

Best when fresh, you can pour a film of olive oil over the top and keep it for a few days in a jar in the refrigerator.