Chermoula is a marinade, perfect for meat, fish, or firm vegetables. Mainly found in countries in North Africa. There are many variations of this recipe using ingredients like fresh ginger, preserved lemon, and others. It is like a pesto that can be used with almost anything. You can keep it in a tight lidded jar in the fridge for a week, or portion it into 4-5 tablespoons in a small container and freeze. The paprika will give it a deeper green colour, if you use turmeric, it will look a little more orange or yellow in colour. Remember to taste as you make this. You need to balance the salt, garlic, lemon, and herbs into a rounded flavour.