Chermoula Recipe
This chermoula recipe blends fresh parsley, cilantro, garlic, and warm spices with lemon and olive oil into a bright, herby sauce for seafood, grilled meats, and vegetables. Made with fresh lemon instead of preserved lemon, it's an approachable version you can pull together in 10 minutes.
Servings: 12
Ingredients
- 1 bunch fresh parsley about 1 cup packed leaves
- 1 bunch fresh cilantro about 1 cup packed leaves
- 2 large garlic cloves
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon red pepper flakes
- 1 lemon zested and juiced
- 1 additional lemon zested (optional)
- ¾ cup olive oil
Instructions
- Add the parsley, cilantro, and garlic to a food processor. Secure the lid and pulse 5 to 10 times to begin chopping the herbs.
- Scrape down the sides. Add the coriander, cumin, smoked paprika, salt, and red pepper flakes, then zest and juice one lemon into the bowl. Secure the lid and pulse for 20 to 30 seconds, until combined but still chunky.
- With the processor running on low, drizzle in the olive oil until the sauce comes together. You want visible texture from the herbs, not a smooth purée.
- Remove the lid, scrape down the sides, and taste. Add more salt, and the zest of the second lemon, as desired.
Notes
Store in an airtight container in the refrigerator for up to a week. Drizzle a thin layer of olive oil over the top before sealing to help prevent oxidation.