5-Minute Chermoula Recipe

This 5-minute chermoula recipe blends fresh herbs, lemon, garlic, warming spices, and olive oil into a bold North African sauce for fish, chicken, vegetables, and more.

Turn up the flavor with chermoula!

Chermoula, also spelled charmoula and pronounced sher-moo-lah, is a North African herb sauce and marinade made with parsley, cilantro, garlic, lemon, warm spices, and olive oil. Traditionally, the ingredients are worked together with a mortar and pestle, but I use my food processor: A few quick pulses keep the sauce thick and textured, and the whole recipe takes just five minutes.

The flavor is fresh and herbaceous, with plenty of lemon, garlic, and warming spice. Red pepper flakes bring the heat, while saffron is an optional extra. It is a nice addition, but the sauce has plenty of flavor without it.

Like chimichurri, chermoula begins with fresh herbs, garlic, olive oil, and chili. But lemon and warm North African spices take it in a different direction. Unlike pesto, chermoula contains no nuts. And I think of zhoug—a cilantro sauce made with hot peppers—as chermoula’s spicy cousin.

What is Chermoula Made Of?

There are many variations of chermoula, but fresh herbs, citrus, garlic, spices, and olive oil form the foundation of this version. Here is what you’ll need:

• Fresh parsley and cilantro: Use 1 cup of each, with the ends trimmed. You do not need to remove every bit of stem—the tender stems have plenty of flavor.
• Garlic: One or two cloves add plenty of punch, even for me, a serious garlic lover.
• Ground coriander: One teaspoon of ground coriander adds warm, citrusy flavor.
• Red pepper flakes: One teaspoon gives the sauce its heat.
• Paprika: Half a teaspoon of sweet paprika adds mild pepper flavor and color.
• Ground ginger: Half a teaspoon brings another layer of warmth.
• Saffron threads: Saffron is optional. It is a lovely addition, but it will not make or break your chermoula. Read more in my guide to cooking with saffron.
• Kosher salt: Add a generous pinch, then adjust to your taste after blending.
• Lemon: Use the zest and juice of one lemon for brightness and acidity.
• Extra virgin olive oil: Three-quarters of a cup of quality extra virgin olive oil brings everything together and gives the chermoula its rich, spoonable texture.

What Does Chermoula Taste Like?

Chermoula tastes fresh, lemony, garlicky, and herbaceous, with warming notes from coriander, paprika, ginger, and optional saffron. This version also contains red pepper flakes, so it has some heat, but its flavor is much more layered than simply spicy.

How to Make Chermoula

Chermoula comes together in a large food processor fitted with the blade attachment. The entire process takes about five minutes. 

• Combine the herbs and flavor-makers. Add 1 cup each fresh parsley and cilantro to the food processor. Add 1 to 2 garlic cloves, 1 teaspoon each ground coriander and red pepper flakes, 1/2 teaspoon each paprika and ground ginger, 1/4 teaspoon saffron threads if using, and a generous pinch of kosher salt. Add the zest and juice of 1 lemon.
• Blend and add the olive oil. Run the food processor briefly to combine. With the processor running, drizzle 3/4 cup extra virgin olive oil through the top opening.
• Keep some texture. Stop processing as soon as the ingredients have come together. Chermoula should remain thick and textured rather than smooth or runny.
• Taste and serve. Taste the chermoula and adjust the seasoning to your liking.

Tips for Thick, Textured Chermoula

• Keep some of the tender herb stems. They contribute flavor, so trim only the tougher ends.
• Use a large food processor with the blade attachment. This gives the herbs enough room to break down evenly.
• Drizzle in the olive oil with the motor running. This helps distribute it throughout the herbs and spices.
• Do not over-process. Stop as soon as the ingredients have melded. The finished chermoula should still have visible texture.
• Taste before serving. The strength of the lemon, garlic, and herbs can vary, so make your final seasoning adjustment after blending.

How to Use Chermoula

One of the things I love most about chermoula is its versatility. I like to keep a batch in the fridge so I can grab a spoonful whenever a meal needs something fresh, lemony, and full of bold flavor.

Here are a few ways to use it:

• Marinate fish or chicken. Use it to give seafood or chicken plenty of fresh herbs, citrus, garlic, and warm spice.
• Finish roasted vegetables. Spoon it over crispy smashed potatoes or these roasted cabbage steaks.
• Jazz up meat or seafood. Chermoula makes a bright finishing sauce for lemon chicken, grilled scallops, or roasted beef tenderloin.
• Stir it into soups and grains. A few spoonfuls add a fresh finish to cooked grains, stews, or this white chicken chili.
• Use it as a dressing, dip, or spread. Spoon it over a salad, serve it with bread, or spread it onto a sandwich or sardine toast.

How to Store Chermoula

Transfer the chermoula to a tightly sealed mason jar and refrigerate for up to four days.

You can also freeze it for two to three months. Spoon the chermoula into an ice cube tray so you can freeze it in small portions and use only what you need.

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