Make it up to two days ahead but do not add acid (lemon juice or vinegar) until immediately before serving - as in 2 - 3 minutes before taking it out to the table. Not only will the charmoula taste brighter, but it's color will be more brilliant, as acids tend to cause green herbs / vegetables to turn brown within a short time. Check for salt before serving, too! ;o)
I've made Moroccan chermoula from a couple other recipes which suggest a few days ok in fridge, with a little drop-off in fresh bright taste after first day.
Or freeze about 1 month or so.
Best freeze in ice cube trays or small plastic containers so you can defrost just the amount you want when the time comes.
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Or freeze about 1 month or so.
Best freeze in ice cube trays or small plastic containers so you can defrost just the amount you want when the time comes.