Description
Chermoula is a vibrant North African cilantro parsley sauce bursting with fresh herbs, garlic, and warming spices. This versatile condiment can be used as a marinade or served alongside grilled meats, fish, or vegetables to add a bright, zesty, and slightly smoky flavor. Made with simple ingredients like fresh parsley, cilantro, lemon, and aromatic spices, it’s quick to prepare and elevates any dish with its bold herbal notes.
Ingredients
Scale
Herbs
- ¾ cup Fresh flat-leaf parsley (leaves and stems)
- ¾ cup Fresh cilantro (leaves and stems)
Aromatics & Citrus
- 2-3 Garlic cloves
- 1 Lemon zest (from 1 lemon)
- 2 tbsp Lemon juice (from 1 lemon)
Spices & Seasoning
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Smoked paprika
- ½ tsp Red pepper flakes (optional, adjust quantity to taste)
- Kosher salt and black pepper to taste
Oils
- 2-3 tbsp Extra-virgin olive oil
Instructions
- Combine Ingredients: In a small food 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 (if using), kosher salt, and black pepper.
- Process the Sauce: Pulse the mixture until you reach a chunky consistency similar to chimichurri, ensuring the herbs are finely chopped but not pureed. Scrape down the sides as needed for even mixing.
- Adjust Seasoning and Serve: Taste the chermoula and adjust the salt, pepper, or lemon juice as desired. Serve the sauce at room temperature as a flavorful condiment or use it as a marinade for meats, fish, or vegetables.
Notes
- Chermoula can be made a day in advance to allow the flavors to meld even more deeply.
- Adjust the amount of red pepper flakes to control the heat level according to your preference.
- This sauce keeps well refrigerated for up to 3 days in an airtight container.
- Use stems along with leaves of parsley and cilantro for extra flavor and fiber.
- For a smoother sauce, blend longer until finely pureed.
