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Chermoula Recipe

Chermoula Recipe

Chermoula is a vibrant North African sauce bursting with flavor, making it an ideal addition to any meal. With its fresh herbs, zesty lemon juice, and aromatic spices, this versatile sauce enhances everything from grilled chicken and turkey to roasted vegetables. Quick and easy to prepare in just 12 minutes, Chermoula can be used as a marinade, dressing, or dipping sauce. Its bold taste and healthy ingredients will impress your family and guests alike. Elevate your culinary creations with this delightful Chermoula recipe!

  • Total Time: 55 minute
  • Yield: Approximately 8 servings 1x

Ingredients

Scale
  • 1 cup chopped cilantro
  • 1 cup chopped parsley
  • 1 serrano pepper (chopped, optional)
  • 1 shallot (chopped)
  • 6 cloves garlic (minced)
  • Juice from 1 lemon
  • 1 tablespoon cayenne powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • Salt to taste
  • ½ cup extra virgin olive oil

Instructions

  1. Prepare your ingredients by chopping cilantro, parsley, shallot, garlic, and serrano pepper (if using). Squeeze the lemon juice.
  2. For a chunky texture: In a large bowl, combine all chopped ingredients and mix thoroughly. Adjust salt to taste.
  3. For a smooth sauce: Add all ingredients except olive oil into a food processor or blender. Blend until combined; scrape down sides as needed. Gradually drizzle in olive oil while blending until fully incorporated.
  4. Serve immediately as a marinade or drizzling sauce over your favorite dishes.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: N/A
  • Category: Sauce
  • Method: Blending
  • Cuisine: North African

Nutrition

  • Serving Size: 2 tablespoons (30g)
  • Calories: 150
  • Sugar: 0g
  • Sodium: 5mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: Fresh herbs provide the best flavor; avoid dried herbs. Adjust spice levels by modifying the amount of serrano pepper and cayenne powder according to your heat preference. Chermoula can be stored in the fridge for up to a week or frozen in small portions for up to three months.

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