Description
Chermoula is a vibrant North African condiment made with fresh cilantro, parsley, garlic, and a blend of spices, perfect for marinating fish, chicken, or vegetables, or serving as a flavorful sauce alongside your favorite dishes. This recipe yields a fresh, zesty sauce with a chunky texture similar to chimichurri.
Ingredients
Scale
Herbs
- ¾ cup fresh flat leaf parsley (leaves and stems)
- ¾ cup fresh cilantro (leaves and stems)
Other Ingredients
- 2-3 garlic cloves
- 2-3 tbsp extra-virgin olive oil
- 1 lemon zest (from 1 lemon)
- 2 tbsp lemon juice (from 1 lemon)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp red pepper flakes (optional, use more or less)
- Kosher salt and black pepper to taste
Instructions
- Combine Ingredients: In a small food processor, combine the parsley, cilantro, garlic, olive oil, lemon zest and juice, cumin, coriander, smoked paprika, red pepper flakes (if using), salt, and black pepper.
- Process Sauce: Process the mixture until you achieve a chunky consistency similar to chimichurri. Taste the sauce and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Serve: Serve the chermoula at room temperature as a condiment or marinade to complement grilled or roasted meats, seafood, or vegetables.
Notes
- Adjust the amount of red pepper flakes to control the level of spiciness.
- Chermoula can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
- Use fresh herbs and lemon for the best flavor.
- Great as both a sauce and a marinade for multiple dishes.
