Description
Chermoula is a vibrant North African cilantro and parsley sauce bursting with fresh herbs, garlic, lemon, and warm spices. Perfect as a marinade, condiment, or dipping sauce, this easy recipe comes together in just 10 minutes using a simple food processor to create a flavorful and aromatic sauce reminiscent of chimichurri.
Ingredients
Herbs
- ¾ cup Fresh flat leaf parsley (leaves and stems)
- ¾ cup Fresh cilantro (coriander) (leaves and stems)
Spices and Seasonings
- 2-3 Garlic cloves
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Smoked paprika
- ½ tsp Red pepper flakes (optional, adjust to taste)
- Kosher salt and black pepper to taste
Liquids & Citrus
- 2-3 tbsp Extra-virgin olive oil
- 1 Lemon zest (from 1 lemon)
- 2 tbsp Lemon juice (from 1 lemon)
Instructions
- Load your processor: Add the fresh parsley, cilantro, garlic cloves, extra-virgin olive oil, lemon zest, lemon juice, ground cumin, ground coriander, smoked paprika, red pepper flakes, a generous pinch of kosher salt, and freshly cracked black pepper into a small food processor bowl.
- Process the mixture: Pulse or process the ingredients until you achieve a lightly chunky sauce texture similar to chimichurri. Stop occasionally to scrape down the sides for even blending.
- Taste and adjust seasoning: Sample the sauce and tweak the seasoning as desired. Add more salt, pepper, or olive oil to loosen the consistency if necessary.
- Serve: Use the chermoula at room temperature as a condiment, sauce, or marinade for grilled meats, fish, or vegetables.
Notes
- Chermoula can be made ahead and refrigerated for up to 3 days; bring to room temperature before serving.
- Adjust the red pepper flakes for your preferred heat level or omit for a milder version.
- Use fresh herbs for the best vibrant flavor, including stems which add depth.
- Great as a marinade for fish, chicken, lamb, or as a drizzle over roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: North African
