Charmoula Herb Paste Recipe
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Charmoula is an all-purpose North African herb paste used as a marinade, sauce, relish, dip, and spread.
Course:
Sauces and Condiments
Cuisine:
African
Makes:
Servings: cups
Takes:
Ingredients
- 2 large lemons
- ¾ cup olive oil
- 1 cup cilantro leaves and flat leaf parsley, de-veined and lightly packed
- 6 cloves crushed garlic
- 1 teaspoon ras el hanout
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Notes:
Note. If you can't find flat leaf parsley or cilantro, you can use basil, mint, other parsleys, and other mild herbs.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Scrape off the zest of one of the lemons, just the thin yellow exterior, trying to not get the white pith, and add it to a bowl.
- Cut the zested lemon and the intact lemon in half and squeeze out the juice into a separate bowl. Then strain it into the bowl with the zest.
- Chop the greens finely and add to the bowl. Add the rest of the ingredients to the bowl and stir. If you wish, you can add the whole thing to a food processor and puree it until smooth.