Chermoula – North African Cilantro Parsley Sauce (Bright, Herby & Bold)
Chermoula (North African Cilantro Parsley Sauce) – a vibrant, aromatic sauce from North Africa made with fresh parsley, cilantro, garlic, lemon, and warm spices. This versatile condiment is perfect as a marinade for fish, chicken, or vegetables, or served as a dipping sauce!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: Sauce, Condiment, Marinade
- Method: No-Cook, Food Processor
- Cuisine: Moroccan, North African
Ingredients
Scale
- ¾ cup fresh flat-leaf parsley (leaves and stems)
- ¾ cup fresh cilantro (leaves and stems)
- 2–3 garlic cloves
- 2–3 tbsp extra-virgin olive oil
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Add parsley, cilantro, garlic, olive oil, lemon zest, lemon juice, cumin, coriander, paprika, chili flakes, salt, and pepper to a food processor.
- Process until a lightly chunky sauce forms (similar to chimichurri).
- Taste and adjust seasoning as needed.
- Add more olive oil if you prefer a looser consistency.
- Serve at room temperature as a marinade or sauce.
Notes
- Chermoula is the essential sauce in Moroccan and North African cuisine.
- Perfect as a marinade for fish, shrimp, chicken, lamb, or roasted vegetables.
- Store in an airtight jar in the refrigerator for up to 1 week.
- Freeze in ice cube trays for easy portioning – lasts up to 3 months.
- For a spicier version, add more red pepper flakes or a fresh chili pepper.
- Drizzle over grilled meats, roasted potatoes, couscous, or grain bowls.