Dinner

Chermoula (North African Cilantro Parsley Sauce) Recipe

Name: Chermoula (North African Cilantro Parsley Sauce) Recipe
Prep time: 10 min
Total time: 10 min
Yield: About ¾ cup
Cuisine: North African
Ingredients: ¾ cup Fresh flat leaf parsley (leaves and stems); ¾ cup Fresh cilantro (coriander leaves and stems); 2-3 Garlic cloves; 1 tsp Ground cumin; 1 tsp Ground coriander; ½ tsp Smoked paprika; ½ tsp Red pepper flakes (optional, adjust to taste); Kosher salt, to taste; Fresh black pepper, to taste; 2-3 tbsp Extra-virgin olive oil; Zest of 1 lemon; 2 tbsp Lemon juice (from 1 lemon)

ByJeannette Jaeger February 24, 2026February 24, 2026

Jump to Recipe

Introduction

Chermoula is a vibrant North African sauce packed with fresh herbs, citrus, and spices. It makes a perfect companion for grilled fish, meats, or roasted vegetables, adding a bright and flavorful punch to your dishes.

The image shows a shallow bowl filled with a sauce that has a thick, chunky texture. The sauce is mostly yellow with a lot of small leafy green bits mixed in evenly. The bowl sits on a wooden board, and a spoon with a silver handle rests in the sauce, partially covered by it. The lighting highlights the sauce’s moist and slightly oily surface, showing tiny bubbles and glistening spots. Next to the wooden board, there is a cloth with beige, brown, and gray stripes on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup fresh flat leaf parsley (leaves and stems)
¾ cup fresh cilantro (coriander) (leaves and stems)
2-3 garlic cloves
2-3 tbsp extra-virgin olive oil
Zest of 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

Step 1: Add parsley, cilantro, garlic cloves, olive oil, lemon zest, lemon juice, cumin, ground coriander, smoked paprika, red pepper flakes, a generous pinch of kosher salt, and freshly cracked black pepper into a small food processor.
Step 2: Pulse or process the mixture until it reaches a lightly chunky consistency similar to chimichurri. Taste the sauce and adjust seasoning as needed. Add more olive oil if you prefer a looser texture. Serve at room temperature as a condiment or sauce.

Tips & Variations

For a milder sauce, reduce or omit the red pepper flakes. You can also add a touch of honey to balance the acidity if desired.
Try adding a small handful of fresh mint for a different herbal note.
This sauce works wonderfully as a marinade; let meat or fish soak for 30 minutes before cooking.

Storage

Store chermoula in an airtight container in the refrigerator for up to 3 days. Oil may solidify when chilled—allow it to come to room temperature and stir before serving. It is best enjoyed fresh but can be frozen in small portions for longer storage.

How to Serve

A close-up top view of a small round bowl filled with a thick green sauce mixed with oil, showing a textured mix of finely chopped herbs and spices with small bubbles on the surface. A silver spoon rests inside the bowl on the right side, partly covered in sauce. The bowl has a light brown rim and sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chermoula without a food processor?

Yes, you can finely chop all the herbs and garlic by hand and then mix them with the other ingredients. It won’t be as smooth, but the flavors will still be delicious.

What dishes pair well with chermoula?

Chermoula complements grilled fish, chicken, lamb, roasted vegetables, and even as a spread on sandwiches or salads. Its bright, herbal flavor enhances many Mediterranean and North African recipes.