Chermoula is a delicious Moroccan sauce made with herbs, garlic, lemon, olive oil and warm spices. Great with fish, chicken, lamb, vegetables and stews.
Much like harissa, it is one of the most popular North African condiments that once you try, you will find many uses for. Here is three different ways to make chermoula sauce to get your creative juice flow.
Table of contents
Why This Recipe Works
This is a super easy chermoula sauce recipe to get you started. The beauty of chermoula lies in its huge versatility. You see I've checked tens of online recipes and came to this conclusion.
There is no right or wrong, yes the basic is somehow the same but many has their own taste added to this recipe so do not freak out. This is a very forgiving and very easy sauce/marinade to add to your repertoire.
Recipe Ingredients
Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- To make the basic Chermoula sauce: place cilantro, parsley, garlic, salt and olive oil in a food processor and process until fine paste forms. Pour in a clean jar and cover with a film of olive oil and refrigerate until ready to use.
- To make the red Chermoula sauce: start with the basic Chermoula paste then add paprika, chili flakes and turmeric. Blend well until combined. Pour in a clean jar and cover with a film of olive oil and refrigerate until ready to use.
- To make the green Chermoula sauce: start with the basic Chermoula paste then add chili flakes, turmeric, mace and pickled lemon. Blend well until combined. Pour in a clean jar and cover with a film of olive oil and refrigerate until ready to use.
Expert Tips
- If you are not familiar with Chermoula, then my advice to you is to make the recipes here as they have been tested by many people. After you get used to the taste then venture out and reach for your spice cabinet to make your own favorite blend.
- Make chermoula your own and add your preferred spices. You can add cumin, coriander, mint, ras el hanout and many more.
- Traditionally a mortar and pestle is used not a food processor.
- To make chermoula stay longer always make sure to use clean spoon when scooping it up and always cover with a thin film of olive oil.
Recipe FAQs
Chermoula is a sauce/paste/ marinade that is widely used in the North African cuisines. It is an herb based condiment that is so bright and fresh. Chermoula is traditionally used with seafood dishes but nowadays it is used in so many other ways. There are so many ways to make and flavor chermoula but the basic is usually the same.
Basic chermoula can stay refrigerated for a 6 weeks when properly kept. Just make sure to always use a clean spoon when scooping from it and always make sure to cover with a layer of olive oil. It will discolor a bit and get darker but will not totally lose its fragrance. For the other two chermoula sauces they stayed good for 2 weeks then I discarded what was left.
How to use Chermoula
Well pretty much in ANYTHING. Chermoula is most famous to be used in chicken and fish dishes but seriously it can be used with anything. Salad dressing, with lamb chops, beef, tofu, couscous, sauteed vegetables...etc.
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Chermoula Sauce
Ingredients
Basic Chermoula: ( no spices)
- 3/4 cup (8g) fresh parsley leaves, coarsely chopped
- 1 1/2 cup (25g) fresh cilantro leaves, coarsely chopped.
- 1 head (40g) of garlic.
- 1 1/2 teaspoons salt.
- 1/2 cup olive oil plus more for covering.
Red Chermoula Sauce:
- Basic Chermoula.
- 2 Tablespoon paprika.
- 2 Tablespoons chili flakes.
- 1/2 teaspoon turmeric.
Green Chermoula sauce
- Basic chermoula.
- 1/2 Tablespoon chili flakes.
- 1/2 teaspoon mace.
- 1 teaspoon turmeric.
- 1/2 pickled (preserved) lemon.
Instructions
- For any type of chermoula place all the ingredients in a food processor and puree.
- Place in a clean jar, pour olive oil over until you have a film covering the chermoula then refrigerate.
- This sauce is great to marinate chicken, fish, shrimp, couscous or over a salad, I’ve made a delicious zoodles with butter, basic chermoula and a splash of heavy cream.
Notes
- If you are not familiar with chermoula, then my advice to you is to make the recipes here as they have been tested by many people. After you get used to the taste then venture out and reach for your spice cabinet to make your own favorite blend.
- Make chermoula your own and add your preferred spices. You can add cumin, coriander, mint, ras el hanout and many more.
- Traditionally a mortar and pestle is used not a food processor.
- To make chermoula stay longer always make sure to use clean spoon when scooping it up and always cover with a thin film of olive oil.
- Some people make it solely with cilantro. I’ve seen people make it anywhere between 1:1 to 1:4 parsley to cilantro ratio. If you find cilantro soapy aim for a higher ratio of parsley may be 1:1. Parsley and garlic will mask this soapiness.
- Others got even more innovative, but this is not traditional, and added basil and/or Thai basil with great success.
- The green and red chermoula stayed in my fridge for two weeks. Basic chermoula stayed for about 6 weeks before I discarded what was left, color changed a bit yet it was still fragrant.
- Freezing Chermoula: I have not tried it but my guess is if pesto can be frozen then why not with Chermoula!
- Green Chermoula recipe yields 3/4 cup while the red one made 1 cup.
- Nutrition is calculated for the basic Chermoula and using pink salt.
Nutrition
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First published Jan 20, 2020 . Last updated December 7, 2020 with important tips, clear step by step instructions and readability.
I love chermoula sauce! It's terrific with fish. There are a lot of rather similar green sauces all around the world, and I think this is one of the best. Haven't tried the red version of this, but I will. Thanks!
This is exactly how I remember my mom making it but she used a mortar and pestle. She also used to add some saffron threads which added a beautiful color.
Maleeka, you are right. It is traditionally made in a mortar and pestle. I wish I had one to try it the old way :). Thank you