Combine the ground cumin, paprika, Aleppo pepper and coriander in a small sauté pan and toast over medium-low heat until just warmed through, stirring frequently. Remove from the heat and reserve.
Zest and juice the lemon. Add 2 oz. of lemon juice to a food processor and keep the lemon zest for garnish.
Add the toasted spices and chopped garlic to the food processor, followed by the cilantro, parsley and scallion greens.
Pulse the food processor to create a pesto.
Stream the olive oil into the running food processor.
Season with the salt.
Transfer the chermoula to a deli container. Add a little olive oil on top to prevent oxidation.
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