Best 3 Chermoula Moroccan Pesto Recipes
**Tantalize your taste buds with Chermoula, Morocco's vibrant and aromatic pesto!**
Chermoula is a North African sauce that is widely used in Moroccan cuisine, particularly for fish and seafood dishes. A vibrant green sauce made from fresh herbs and spices, it is a richly flavorful condiment that adds a burst of flavor to any dish. Originating in Morocco, the versatile Chermoula, also known as Moroccan pesto, has become a popular ingredient in many cuisines worldwide due to its unique and delectable taste. This article showcases a collection of Chermoula recipes, offering variations to suit your preferences and dietary needs. From the traditional Moroccan Chermoula to a vegan version and even a spicy harissa Chermoula, these recipes provide a range of options to tantalize your taste buds. Explore the distinct flavors of Chermoula and elevate your culinary creations to new heights.
CHERMOULA (MOROCCAN PESTO)
Make and share this Chermoula (Moroccan Pesto) recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Sauces
Time 10m
Yield 1 1/2 cups, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- combine in blender or food processor until smooth paste forms.
MOROCCAN CHERMOULA MARINADE
Chermoula is an ancient, but fashionable marinade, which varies in ingredient content from one Moroccan kitchen to the next.
Provided by DailyInspiration
Categories Moroccan
Time 15m
Yield 150 ml.
Number Of Ingredients 11
Steps:
- Heat a frying pan and dry-fry the cumin and coriander seeds with the cinnamon until aromatic. Grind with a pestle and mortar, or in a spice grinder. Then either put all the ingredients in a blender and whiz them up, or pummel the whole lot in the pestle and mortar, adding one ingredient at a time in the above order. Keeps well, refrigerated for a week.
CHERMOULA
Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 10m
Yield Makes 1 cup, about
Number Of Ingredients 10
Steps:
- Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
- 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, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram
Tips:
- Make sure to use fresh herbs for the best flavor. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
- If you don't have a mortar and pestle, you can use a food processor or blender to make the chermoula. Just be careful not to over-process it, or it will lose its texture.
- Chermoula is a versatile condiment that can be used in many different ways. Try it as a marinade for chicken, fish, or vegetables. It's also great as a dipping sauce for bread or pita.
- Chermoula can be stored in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Conclusion:
Chermoula is a delicious and versatile condiment that is easy to make at home. With its bright, herbaceous flavor, it's a great way to add some extra zing to your favorite dishes. So next time you're looking for a new way to spice up your meals, give chermoula a try. You won't be disappointed!
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