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; 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, adjust to taste); Kosher salt and black pepper, to taste

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Introduction

Chermoula is a vibrant North African sauce made with fresh herbs, garlic, and warm spices. It’s perfect as a marinade or condiment to brighten grilled meats, fish, or vegetables. This easy-to-make cilantro and parsley sauce brings bold flavors to any dish.

A close-up top view of a rustic brown bowl filled with a thick, green pesto-like sauce mixed with small bits of herbs and spices, showing a glossy, slightly oily texture. A silver spoon is partially dipped in the sauce, positioned slightly to the right side inside the bowl. The bowl is placed on a wooden cutting board, and a beige and black striped cloth is next to it, all set against a white marbled textured 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 fresh lemon juice (from 1 lemon)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon red pepper flakes (optional, adjust to taste)
Kosher salt and black pepper, to taste

Instructions

Step 1: Add the parsley, cilantro, garlic cloves, 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 to a small food processor.
Step 2: Pulse or process the mixture until it forms a lightly chunky sauce, similar in texture to chimichurri. Taste and adjust seasoning, adding more salt, pepper, or olive oil if you prefer a looser consistency.
Step 3: Serve the chermoula at room temperature as a sauce or condiment for grilled fish, chicken, vegetables, or use it as a marinade before cooking.

Tips & Variations

Use flat-leaf parsley instead of curly parsley for a better flavor and texture.
Adjust the amount of red pepper flakes to control the level of heat in the sauce.
For a different tang, substitute lemon juice with a splash of red wine vinegar or add preserved lemons if available.
Feel free to add hot peppers if you like extra spice and kick.

Storage

Store chermoula in an airtight container in the refrigerator for up to 3-4 days. Before using, bring it to room temperature and stir well. If the sauce thickens, you can loosen it with a little extra olive oil or lemon juice. It’s best used fresh but can be frozen for up to one month.

How to Serve

A close-up view of a brown-rimmed bowl filled with a yellow-green sauce that has a slightly thick texture, showing small green herb pieces spread evenly throughout. A silver spoon rests inside the bowl, partially covered with the sauce, reflecting a bit of light. The bowl is placed on a wooden board with natural grain patterns, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What dishes pair well with chermoula?

Chermoula complements grilled fish, chicken, lamb, roasted vegetables, and even as a flavorful topping for sandwiches or bowls. It adds a fresh, herbaceous, and slightly spicy note to many dishes.

Can I make chermoula without a food processor?

Yes, you can finely chop all the ingredients by hand and whisk them together in a bowl. While the texture will be slightly different, it will still be flavorful and delicious.