Moroccan Chermoula Sauce Recipe

I whipped up a vibrant Chermoula Sauce of parsley, cilantro, and a surprising pantry staple that hints at unexpected ways to use North African flavors.

I always keep a jar of Chermoula Sauce in the fridge, because its bright bite flips ordinary meals into something I actually look forward to. The parsley and garlic cut through richness and make flavors sing, but there is a kind of tension you cant really name until you taste it.

It’s tied to Moroccan Dishes so each spoon feels a bit like a tiny trip, and yet it never feels showy. I still get a small thrill when I spoon it onto whatever I’m eating, like I’m borrowing a secret and hoping nobody notices.

Ingredients

• Parsley brings fresh grassy flavor high in vitamin K and fiber, its simple.
• Cilantro tastes citrusy and a little soapy to some, full of antioxidants.
• Garlic gives pungent savory heat, adds allicin for immune support, its strong.
• Lemon juice gives bright sour tang and vitamin C, wakes up other flavors.
• Olive oil gives silky mouthfeel and healthy fats, keeps the sauce rich.
• Cumin adds earthy warm spice, a little goes long way, not sweet.
• Paprika brings smoky or sweet warmth and red color, mild and tasty.
• Preserved lemon rind gives salty citrus punch, kinda funky but addictive.

Ingredient Quantities

• 1 cup packed fresh parsley leaves
• 1 cup packed fresh cilantro leaves
• 3 large garlic cloves
• 2 tbsp fresh lemon juice
• 1/3 cup extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp sweet or smoked paprika
• 1/2 tsp ground coriander
• 1/4 to 1/2 tsp cayenne pepper or red pepper flakes, optional
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp preserved lemon rind, optinal
• 1-2 tbsp water, optional

How to Make this

1. Rinse and roughly dry 1 cup packed parsley leaves and 1 cup packed cilantro leaves, pull off any thick woody stems cause they make it bitter, smaller stems are fine.

2. Peel 3 large garlic cloves and roughly chop them, measure out 2 tbsp fresh lemon juice, 1/3 cup extra virgin olive oil, 1 tbsp preserved lemon rind if you got it, and have 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp ground coriander, 1/4 to 1/2 tsp cayenne or red pepper flakes (optional), 1 tsp kosher salt and 1/2 tsp black pepper ready.

3. Put the parsley, cilantro, garlic, preserved lemon rind (if using), lemon juice and spices in a food processor or high speed blender, pulse a few times to break the herbs down.

4. With the machine running slowly pour in the 1/3 cup olive oil, scrape down the sides and pulse until you get a coarse paste, stop before it turns into a totally smooth pesto unless you want that texture.

5. If the paste seems too thick or dry add 1 to 2 tbsp water, one tablespoon at a time, and pulse to loosen it up, this keeps the flavors bright without watering it down.

6. Taste and adjust salt, lemon or cayenne, remember the preserved lemon adds salt so go easy on extra salt at first.

7. Transfer to a bowl and let it sit at room temp for 15 to 30 minutes so the flavors can marry, it tastes way better after a short rest.

8. Use it as a marinade for fish, chicken or lamb, stir into roasted veggies, mix into yogurt for a dip or spoon over grilled seafood, it’s very versatile so dont be shy.

9. Store leftovers in an airtight container in the fridge for up to a week or freeze in ice cube trays for quick single-use portions.

Equipment Needed

1. Food processor or high speed blender (for pulsing the herbs into a coarse paste)
2. Chefs knife (to trim woody stems and roughly chop garlic)
3. Cutting board
4. Measuring spoons and measuring cups (youll need 1 tsp, 1/2 tsp and a 1/3 cup)
5. Citrus juicer or reamer (or just a fork to squeeze the lemon)
6. Rubber spatula or flexible scraper (to scrape down the bowl)
7. Large mixing bowl (to let the sauce rest and to mix if needed)
8. Airtight container and ice cube tray (for fridge storage or freezing single portions)

FAQ

Moroccan Chermoula Sauce Recipe Substitutions and Variations

• Parsley: If you’re out, try 1 cup packed cilantro plus 1/4 cup fresh mint, or 1 cup baby spinach with 2 tbsp lemon juice to keep the color and body—still bright and fresh.
• Cilantro: Swap with 1 cup packed parsley plus 1 tsp ground coriander or 1 tbsp lemon juice to mimic that citrusy edge, or use fresh basil or mint for a different but pleasant flavor.
• Preserved lemon rind: Use 1 tsp lemon zest plus 1/4 tsp kosher salt, or 1 tbsp rinsed chopped capers for the salty tang if you dont have preserved lemons.
• Extra virgin olive oil: Replace with 1/3 cup avocado oil or grapeseed oil for a neutral base, or use 1/4 cup neutral oil plus 1 tbsp olive oil so you still get some olive flavor.

Pro Tips

– Keep everything cold and move fast. Chill the herbs or even the bowl briefly, and pulse in short bursts so the motor dont heat the mix and turn it dull brown. If you need to loosen it add ice cold water a teaspoon at a time, not oil, so the color stays bright.

– Wake up the spices first. Toast whole cumin or coriander seeds in a dry pan till fragrant, then crush them, or briefly bloom the ground spices in a tablespoon of warm oil and cool before adding. You get way more aroma than dumping cold ground spice straight in.

– Go easy with preserved lemon and salt. That rind is powerful, so rinse or mince a tiny bit and taste before adding more salt. Also let the sauce sit 15 to 30 minutes after mixing so the flavors settle, then adjust acid and heat last.

– Freeze smart for quick use. Spoon into ice cube trays, freeze, then bag the cubes for single servings; or press a thin film of oil over the top before refrigerating to help keep the color. Label the bag with date, they keep great for months.