Chermoula

5 from 1 vote

Chermoula sauce is a bright, citrusy North African herb marinade or finishing sauce, great for seafood, chicken, red meat, or roasted veggies.

Prep Time5

Cook Time5

Total Time10

Course: Condiments, Sauce

Cuisine: African, Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 255kcal

Add 1 teaspoon olive oil to a nonstick pan. Slice a lemon in half, then place the halves face-down in the pan and roast over medium-high heat for 2-4 minutes, or until adequately charred.
Squeeze the juice from the charred lemon into a small food processor, then add cilantro, parsley, minced garlic, paprika, cumin, and salt. Pulse until roughly chopped.
Add remaining olive oil and pulse until herbs are finely minced and sauce is spoonable.

Alternatively, you can use a mortar and pestle instead of a food processor.
Lemon yields can vary, so I recommend measuring the juice before adding it. It should amount to about 2 Tbsp.
Charring the lemons is optional, but adds complexity.
Aim for a finely chopped, textured sauce, rather than a puree.
I recommend starting with less garlic, and then adding more to taste.
Allow the sauce to sit 10-15 minutes to give the flavors a chance to meld before deciding if you want to add additional salt or seasonings.
Store leftover chermoula in an airtight container in the refrigerator for up to a week. Olive oil will thicken when chilled, so I suggest letting it sit at room temperature for 10 minutes before serving.
You can freeze individual chermoula portions in an ice cube tray, then transfer to a freezer bag. Aim to use within 2-3 months for best flavor.
If frozen, you can thaw the chermoula sauce in the fridge, then stir well.