How to turn past-their-best soft herbs into chermoula – recipe

Are you tired of throwing away soft herbs that have passed their prime? Don’t let them go to waste! Emma Knowles, the food editor for Australian Gourmet Traveller, has come up with a great recipe to make use of these flavorful herbs - chermoula. Chermoula is a North African marinade that can be used on fish, chicken, lamb or vegetables. The recipe is flexible and can be adapted to your taste buds. To make chermoula, you will need soft herbs, such as coriander, mint, parsley, and cilantro, garlic, lemon, cumin, paprika, and olive oil. Simply blend all the ingredients together and store in an airtight container in the fridge for up to three days. Chermoula is a versatile and delicious condiment that will add some zing to any dish. This recipe is not only practical but also sustainable. By giving new life to past-their-best herbs, we can reduce food waste and save money. So the next time you have some wilted herbs lying around, give this recipe a go and enjoy the delicious flavor of chermoula!