Moroccan · Preserves
Preserved Lemon Paste
Blending whole preserved lemons, rind and all, into a smooth paste makes it far easier to stir into marinades, dressings and sauces than chopping the rind by hand each time, a practical pantry staple built from the classic preserve.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 12
- Level
- Easy
Ingredients
- 3 preserved lemons, seeds removed
- 2 tbsp of their brine
- 2 tbsp olive oil
Method
- 1
Remove seeds
Cut the preserved lemons open and remove any seeds, keeping the rind and pulp.
- 2
Blend
Blend the lemons with their brine and olive oil into a smooth, spoonable paste.
- 3
Store
Transfer to a clean jar and top with a little extra oil to seal.
Chef's tips
- Taste before adding salt to any dish using this paste — preserved lemon is already quite salty on its own.
- A spoonful of this paste stirred into a simple vinaigrette makes a quick Moroccan-style salad dressing.
Frequently asked questions
How long does the paste keep?
Refrigerated with an oil seal on top, it keeps for about a month.