Dinner

Chermoula Recipe

Name: Chermoula Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: North African
Ingredients: 1 cup fresh cilantro leaves; 1 cup fresh parsley leaves; 3 garlic cloves (peeled); 3/4 teaspoon ground coriander; 3/4 teaspoon paprika; 3/4 teaspoon ground cumin; 1/2 teaspoon red pepper flakes; Zest and juice of 1 lemon; 1/4 teaspoon kosher salt (adjust to taste); 3/4 cup extra-virgin olive oil

ByMariam Harutyunyan September 15, 2026September 15, 2026

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Introduction

Chermoula is a vibrant North African marinade and sauce packed with fresh herbs, spices, and a bright lemony kick. It’s perfect for adding zest to seafood, grilled meats, or roasted vegetables. Simple to prepare, it brings lively flavors to any dish.

A white bowl filled with a green sauce that has a slightly thick, grainy texture, showing tiny bits of herbs and spices evenly mixed throughout. The surface of the sauce has small bubbles and a slight shine from oil. Around the bowl on a white marbled texture are fresh green herbs, garlic cloves, and garlic skin, adding a fresh and natural touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh cilantro leaves
1 cup fresh parsley leaves

3 garlic cloves (peeled)
3/4 teaspoon ground coriander

3/4 teaspoon paprika
3/4 teaspoon ground cumin

1/2 teaspoon red pepper flakes
Zest and juice of 1 lemon
1/4 teaspoon kosher salt (adjust to taste)

3/4 cup extra-virgin olive oil

Instructions

Step 1: Place the cilantro, parsley, and garlic in a food processor and pulse until they are roughly chopped.
Step 2: Add the ground coriander, paprika, ground cumin, red pepper flakes, lemon zest, lemon juice, and kosher salt. Pulse a few times to blend the ingredients evenly.

Step 3: With the food processor running, slowly drizzle in the olive oil until the mixture forms a slightly textured paste.
Step 4: Taste the chermoula and adjust salt or spices as needed. Serve immediately or store as desired.

Tips & Variations

For a milder flavor, reduce or omit the red pepper flakes.

Add a pinch of smoked paprika for a deeper, smoky note.
Use a mortar and pestle if you prefer a chunkier texture and more traditional preparation.
Try adding fresh mint or basil for a different herbal twist.

Storage

Store chermoula in an airtight container in the refrigerator for up to 4 days. The flavors will meld and intensify over time. Bring it to room temperature before serving for the best taste. If separated, stir the sauce well before use.

How to Serve

A round white bowl filled with a single layer of green pesto sauce that has a slightly chunky texture with visible small bits of herbs and nuts. The surface shows a glossy shine with some oil pooling in small drops, giving it a slick appearance. The bowl is placed on a white marbled textured surface, adding a clean and bright backdrop to the green sauce. 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 all the herbs and garlic by hand and mix with the spices and olive oil. Using a mortar and pestle also works well to achieve a fresh, textured paste.

What dishes pair best with chermoula?

Chermoula is versatile and pairs wonderfully with grilled fish, roasted chicken, lamb, and vegetables. It can also be used as a marinade or a dipping sauce to brighten up your meals.