Description
Chermoula is a vibrant North African marinade and sauce made from fresh herbs, spices, garlic, lemon, and olive oil. This versatile condiment is perfect for adding a bright, zesty, and aromatic flavor to grilled meats, fish, vegetables, or as a dip. Quick to prepare using a food processor, it captures the essence of Moroccan and Mediterranean cuisine in a simple, fresh paste.
Ingredients
Scale
Herbs and Aromatics
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 3 garlic cloves (peeled)
Spices and Seasonings
- 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)
Oils
- 3/4 cup extra-virgin olive oil
Instructions
- Chop herbs: Place the cilantro, parsley, and peeled garlic cloves into a food processor. Pulse several times until the herbs and garlic are roughly chopped but not pureed.
- Add spices: Add ground coriander, paprika, ground cumin, red pepper flakes, lemon zest, lemon juice, and kosher salt to the food processor. Pulse a few more times to begin combining these ingredients evenly.
- Drizzle oil: With the food processor running, slowly drizzle in the extra-virgin olive oil. Continue processing until the mixture forms a slightly textured, smooth paste, ensuring all ingredients are well incorporated.
- Adjust seasoning: Taste the chermoula sauce and adjust the seasoning by adding more salt or spices if needed. Use immediately or store in an airtight container in the refrigerator for up to 4 days.
Notes
- Adjust red pepper flakes to control the heat level according to your preference.
- Chermoula pairs excellently with grilled fish, chicken, lamb, or roasted vegetables.
- For a thicker paste, reduce the amount of olive oil slightly.
- Use fresh herbs for the best flavor and vibrant green color.
- Store in the refrigerator tightly covered; bring to room temperature before serving for best taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: North African, Moroccan
Keywords: Chermoula, North African sauce, Moroccan marinade, herb sauce, garlic sauce, spice paste, grilled fish sauce, fresh herb condiment
