Chermoula Recipe (North African Herb Sauce)

This vibrant Chermoula recipe is a classic North African herb sauce made with cilantro, parsley, garlic, lemon, and toasted spices. Perfect as a marinade or finishing sauce. Vegan, GF.

Here’s another bright green sauce to add to your culinary toolbox. It’s called Chermoula! Chermoula is a traditional North African herb sauce made with fresh herbs, garlic, warm spices, olive oil, and lemon. Often called the North African version of chimichurri or pesto, it’s commonly used as both a marinade and a finishing sauce for fish, seafood, vegetables, chicken, and lamb. Chermoula hails from the northernmost countries of Africa – Morocco, Tunisia, and Algeria. My Egyptian father had his own version of this as well, which he would use to swirl into his lentil soup. It is magnificent with beans and legumes! Once you try it, I know you will find a million uses for it!

Chermoula tastes bright, herbaceous, garlicky, and lemony, with warm notes of cumin and coriander and a gentle kick from chili. Fresh, earthy, and incredibly versatile. It does lovely things to soups and stews, adding brightness, earthiness, and vibrance.

It also makes for a delicious marinade for all things grilled. Use it as a condiment -spooning it over fish, chicken, meat, or tofu. Swirl it into a pot of tender white beans, spoon it over roasted veggies, or even over your morning avocado toast.

What Is Chermoula?

Chermoula is a traditional North African herb sauce made with fresh herbs, garlic, warm spices, olive oil, and lemon. Often called the North African version of chimichurri or pesto, it’s commonly used as both a marinade and a finishing sauce for fish, seafood, vegetables, chicken, and lamb.

Why You’ll Love This Chermoula Recipe

Bright and incredibly flavorful - Fresh herbs, toasted spices, garlic, and lemon create a bold, vibrant sauce.

One sauce, endless uses - Spoon it over grilled vegetables, fish, chicken, tofu, grain bowls, or roasted potatoes.

Ready in minutes - Simply toast the spices and blend everything together.

Great for meal prep - Keep a jar in the refrigerator to instantly brighten meals throughout the week.

Works as both a sauce and marinade - Delicious before cooking or drizzled over finished dishes.

Chermoula Recipe Ingredients

• Cilantro and parsley - Fresh herbs form the base of this vibrant North African green sauce. Use equal parts for balanced flavor, or substitute extra cilantro if you prefer.
• Cumin and coriander seeds - Using whole seeds elevates! Toasting the seeds before blending brings out their warm, earthy aroma and gives chermoula its signature flavor.
• Garlic - Adds savory depth and a little bite.
• Fresh ginger - A small amount adds brightness and subtle warmth.
• Fresh thyme (optional) - Adds another layer of herbal flavor.
• Olive oil - Creates a silky texture and helps carry all the flavors.
• Lemon zest and juice - Brighten the sauce and balance the earthy spices.
• Aleppo pepper - Adds gentle warmth and a subtle fruity spice. Substitute red pepper flakes if needed.
• Salt - Enhances all the flavors. Add a little extra if using the chermoula as a marinade.

How to Make Chermoula

1. Toast seeds in a dry skillet over medium heat, stirring until fragrant and golden. If you are using ground spices, I recommend toasting these too.
2. Add all ingredients to a food processor and pulse until well combined, but not too smooth. Texture is good here!
3. Keep in an airtight container for up to 4-5 days in the fridge.

Tips for the Best Chermoula

• Toast the spices for the richest flavor.
• Use fresh herbs-they’re the heart of the sauce.
• Blend just until combined so it retains a little texture. Not too smooth!
• Adjust the heat with more or less Aleppo pepper.
• Season to match its use-add extra salt if using as a marinade (1 teaspoon salt per pound of meat is a good ratio).

Storage & Make Ahead

Make ahead: Chermoula is perfect for making ahead. The flavors meld together as it sits and become even more complex after a few hours.

Storage: Store in a jar or airtight container in the refrigerator for up to 4-5 days. A thin layer of olive oil on top helps keep the herbs vibrant.

Freezing: Chermoula freezes beautifully. Freeze in ice cube trays, then transfer the cubes to a freezer bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature before using.

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Chermoula Recipe (North African Herb Sauce)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 10
• Total Time: 10 minutes
• Yield: ½ cup 1x
• Category: Condiment, sauce, Side Dish
• Method: blended
• Cuisine: North African
• Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan, Vegetarian

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Description

This vibrant Chermoula recipe is a classic North African herb sauce made with cilantro, parsley, garlic, lemon, and toasted spices. Perfect as a marinade or finishing sauce.

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Ingredients

Scale 1/2x1x2x

• 1 teaspoon cumin seeds, toasted
• 1 teaspoon coriander seeds, toasted
• 1 cup cilantro (small stems ok)
• 1 cup Italian parsley ( or sub more cilantro)
• 1 teaspoon fresh ginger (a thin slice about the size of a quarter)
• 1 teaspoon fresh thyme (optional)
• 2 garlic cloves
• 1/2 cup olive oil
• Zest from 1/2 lemon (about 1-2 tsp)
• 2 tablespoons lemon juice
• 1/4 teaspoon aleppo chili flakes -add more for more heat
• 1/4 teaspoon salt, adding 1/4- 3/4 teaspoon more if using as a marinade ( see notes)

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Instructions

1. Toast seeds in a dry skillet over medium heat, stirring until fragrant and golden.
2. Add all ingredients to a food processor and pulse until well combined, but not too smooth.
3. Keep in an airtight container for up to 4 days in the fridge.

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Notes

When marinating chicken, fish or meat, I use the ratio of 1 teaspoon kosher salt per pound of meat.

Nutrition

• Serving Size:
• Calories: 84
• Sugar: 0.1 g
• Sodium: 51 mg
• Fat: 9.5 g
• Saturated Fat: 1.3 g
• Carbohydrates: 0.8 g
• Fiber: 0.3 g
• Protein: 0.2 g
• Cholesterol: 0 mg