Chermoula (North African Cilantro Parsley Sauce) Recipe
Chermoula is a vibrant North African sauce made with fresh cilantro, parsley, garlic, spices, and lemon, perfect for adding a burst of flavor to grilled meats, fish, or vegetables. This versatile sauce offers a fresh, tangy, and slightly smoky taste, balanced with a hint of heat from red pepper flakes, and is traditionally served at room temperature as a condiment or marinade.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 cup 1x
- Category: Condiment
- Method: Blending
- Cuisine: North African
- Diet: Vegetarian
Ingredients
Scale
Fresh Herbs
- ¾ cup fresh flat leaf parsley (leaves and stems)
- ¾ cup fresh cilantro (coriander) (leaves and stems)
Flavorings
- 2–3 garlic cloves
- 2–3 tablespoons extra-virgin olive oil
- Zest of 1 lemon
- 2 tablespoons lemon juice (from 1 lemon)
Spices
- 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
- Load your processor: In a small food processor, combine the fresh parsley, fresh 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.
- Process the sauce: Pulse or process the ingredients until the mixture reaches a lightly chunky consistency, similar to chimichurri. The sauce should be well combined but still have some texture.
- Adjust seasoning: Taste the chermoula and adjust the seasoning to your preference by adding more salt, pepper, or olive oil to loosen the sauce if needed. If desired, add more red pepper flakes for extra heat.
- Serve: Use the chermoula at room temperature as a condiment or sauce alongside grilled meats, fish, or vegetables. It can also be used as a marinade or dressing.
Notes
- Use flat-leaf Italian parsley instead of curly parsley for the best flavor and texture.
- The combination of ground cumin, coriander, and smoked paprika provides the signature earthy and smoky taste to the sauce.
- Traditionally, chermoula uses preserved lemons; however, fresh lemon zest and juice are a common and accessible substitute.
- Red pepper flakes are optional and can be adjusted depending on your preference for heat.
- Other variations can include red wine vinegar or hot peppers for additional flavor dimensions.
- Nutrition values are approximate and based on typical ingredient quantities.
Keywords: Chermoula, North African sauce, cilantro sauce, parsley sauce, chimichurri-style sauce, marinade, condiment, grilled fish sauce
