Name: Chermoula (North African Cilantro Parsley Sauce) Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: North African
Ingredients: ¾ cup Fresh flat leaf parsley (leaves and stems); ¾ cup Fresh cilantro (coriander) (leaves and stems); 2-3 Garlic cloves; 1 tsp Ground cumin; 1 tsp Ground coriander; ½ tsp Smoked paprika; ½ tsp Red pepper flakes (optional, use more or less); Kosher salt and black pepper to taste; 2-3 tbsp Extra-virgin olive oil; 1 Lemon zest (from 1 lemon); 2 tbsp Lemon juice (from 1 lemon)

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Introduction

Chermoula is a vibrant and flavorful North African sauce made with fresh herbs and spices. Perfect as a marinade or a condiment, it adds a bright, zesty kick to grilled meats, seafood, and vegetables.

A round ceramic bowl with a brown rim filled with a thick, green and yellow textured sauce that looks creamy and slightly chunky with visible small green herb pieces mixed throughout; a metal spoon is partially submerged in the sauce, resting diagonally inside the bowl. The bowl is placed on a wooden board next to a striped cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup fresh flat leaf parsley (leaves and stems)
¾ cup fresh cilantro (coriander) (leaves and stems)
2-3 garlic cloves
2-3 tablespoons extra-virgin olive oil
Zest of 1 lemon
2 tablespoons lemon juice (from 1 lemon)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon red pepper flakes (optional, use more or less)
Kosher salt and black pepper, to taste

Instructions

Step 1: Add the fresh parsley, cilantro, garlic cloves, olive oil, lemon zest, lemon juice, cumin, coriander, smoked paprika, red pepper flakes, a generous pinch of kosher salt, and freshly cracked black pepper to a small food processor.
Step 2: Pulse or process the mixture until it reaches a lightly chunky texture, similar to chimichurri. Taste and adjust the seasoning as needed. For a looser consistency, add more olive oil. Serve the chermoula at room temperature as a sauce or condiment.

Tips & Variations

For a milder flavor, reduce or omit the red pepper flakes.
Add a touch of smoked paprika to introduce a subtle smokiness.
If you don’t have a food processor, finely chop the herbs and garlic by hand and mix well with the other ingredients.
Try swapping lemon juice with lime juice for a different citrus note.

Storage

Store chermoula in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving. Stir well before use, as the olive oil may solidify when chilled.

How to Serve

A close-up view of a single layer of thick sauce in a round white ceramic bowl with a brown rim, sitting on a wooden board. The sauce is greenish-yellow with visible small green herb pieces spread throughout, giving it a textured appearance. A silver spoon rests inside the bowl, partially covered by the sauce, showing some of the sauce clinging to its surface. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chermoula without a food processor?

Yes, you can finely chop the herbs and garlic by hand and then mix them with the remaining ingredients. It will take a bit more effort but still delivers great flavor and texture.

What dishes pair well with chermoula?

Chermoula is versatile and works beautifully with grilled fish, chicken, lamb, roasted vegetables, or as a vibrant dressing for salads and grain bowls.