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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Ingredients
- 1 cup fresh parsley, ends trimmed
- 1 cup fresh cilantro, ends trimmed
- 1 to 2 cloves garlic
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon saffron threads, optional
- kosher salt
- 1 lemon, juice and zest
- 3/4 cup extra virgin olive oil
Instructions
- Combine the ingredients: In the bowl of a large food processor fitted with the blade attachment, add the parsley, cilantro, garlic, coriander, red pepper flakes, paprika, ginger, saffron if using, and a generous pinch of kosher salt. Add the lemon juice and zest.
- Blend: Run the food processor briefly to combine. With the processor running, drizzle the olive oil through the top opening. Stop as soon as the ingredients have come together. Do not over-process; the chermoula should retain some texture.
- Season: Taste and adjust the seasoning to your liking.
Notes
- This recipe makes just over 1 cup of chermoula sauce.
- Storage: Store the chermoula in a tightly sealed mason jar in the refrigerator for up to four days.
- To freeze: Spoon the chermoula into an ice cube tray and freeze for two to three months.
- Saffron is optional. It is a nice addition, but it does not make or break the recipe.
- Shop this recipe: Visit our shop for quality Mediterranean ingredients, including ground coriander, sweet paprika, and extra virgin olive oil.
Nutrition
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I’d like to make this. It’s an ingredient called for in another recipe. But just how much fresh parsley or fresh cilantro is a cup? I can imagine filling a measuring cup with fresh parsley, but then packing it with six to ten times as much. Ingredients like this really cry out to be measured in grams. Volume measurement is a weird American thing that works for liquids or fine ingredients, but not for packable ingredients like flour or fresh parsley.
Hello! You’ll need about 60 grams of each for this recipe. Enjoy!
I made this and it tasted fresh and bright. This is the second of your recipes I’ve made. The first was stuffed grape leaves: also wonderful! I love that I can rely on you for tasty and healthy recipes that will be a success with me and my guests. Thank you.
Great flavor! Allergic to all nightshade peppers, so subbed with sumac. Still delish!
Hi Susan! Devin here from the Mediterranean Dish team. So happy you loved this recipe and thank you for sharing your substitution! Sumac for the win! đŸ™‚
I have made your Greek red lentil soup many times, but decided to try this Turkish soup this time. Wow!!! Just a great soup with slightly different flavors. (I actually ran out of canned, crushed tomatoes…but had a spare potato in the pantry…so my laziness steered me towards this recipe).
My wife and I are NOT disappointed with my laziness (well..just for today). This is a wonderful soup for the start of winter. Warm and comforting flavors!
Thank you, again, for sending us wonderful recipes.
Respect!
Jeff in Houston
Oops…I meant to post this comment on the Turkish red lentil soup recipe. I am making this tomorrow for a sauce for a grilled skirt steak. Will let y’all know how it is.
It looks like you have pomagrate seeds in the recipe?
Hi, Loretta! There are no pomegranate seeds in this one. Those are red pepper flakes.
Such a good and easy recipe. I learned to soak garlic in lemon juice to soften its taste. It worked wonders for this recipe as well.
Delicious! Just the right amou of heat.
What is the difference between this recipie and the jar that is offered in the store ?
Hi, Lisa. It’s hard to say without seeing the jar for reference. I would compare the ingredient list there with this recipe.
Hi Suzy! This recipe is amazing I have been doing so many times! It is good with any protein and veggies ! So tasty! I am trying to do more dishes with the sauce and I am wondering if it can be baked? What do you think?
It sure can! Please stop back and let us know what you tried with. We’d love to hear!
Wow! Just… WOW! Grilled some steaks tonight with baked potato and grilled vegetables. Tried making the Chermoula sauce and it brought the whole meal up to another level. The sauce was AMAZING on the steak but tasted great on everything. Going to be making this again. Incredible. Thank you for sharing.
Do you have to do anything to the saffron before adding? Also how many threads do you think?
Hi, Bev. No, it’s not necessary to do anything before adding the saffron. We use 1/4 teaspoon of saffron here. Not exactly sure how many threads that is.
Ok Your recipe said threads. The difference would be? Should I toast and crush or just try to crush?
Hi, Bev. We just take the saffron threads from the bag they came in and add them to the food processor.
I would like to make the Chernobyl’s sauce being that I am a huge fan of cilantro BUT not of ground ginger.
What can I use in place of ground ginger? Or could I use fresh ginger which I do like.
Looking forward to making the Chermoula sauce.
Thank you
Jan
Sure! Fresh ginger should work fine here. I have never tried it myself, so I did some quick research, and it looks like for this recipe, you’ll need 2 teaspoons of peeled and grated fresh ginger to replace the 1/2 tsp. ground ginger.
Suzy another 5 star recipe !!!! This sauce is amazing ! I did it following the exact recipe and turned out amazing ! Thanks for sharing
Yay! My pleasure, Lucia! So glad you enjoyed it!
This sauce is fantastic! So many uses for it. I’ve used it for beef and fish dishes. I tried freezing the leftover sauce as instructed and that worked out just fine.
Glad to hear it, Kim! Thank you!
Love the ginger and cilantro in this! Delightful!
Thanks, Nicole! Glad you enjoyed it!
Would you please add the temperatures in Celsius to your recipes please.
Love this sauce! Adds an extra something special to just about anything.
Thanks, Natalie!
LOVE this chermoula recipe! It is so quick and easy. The flavors from the fresh herbs are amazing.
Thanks so much!