How to make it
5 steps. Take it one step at a time.
Finely chop the cilantro and parsley
Finely chop the cilantro and parsley. If using a mortar and pestle, you can leave them a bit coarser before pounding.
Combine the minced garlic, ground cumin, sweet paprika, salt, and cayenne pepper
In a medium bowl, combine the minced garlic, ground cumin, sweet paprika, salt, and cayenne pepper (if using).
Stir in the chopped herbs and the lemon juice
Stir in the chopped herbs and the lemon juice until well mixed.
Slowly whisk in the olive oil
Slowly whisk in the olive oil until the sauce reaches a thick but pourable consistency. Alternatively, pulse all ingredients in a food processor until desired texture is reached.
Taste and adjust seasoning
Taste and adjust seasoning with more salt or lemon juice if needed. Let the sauce rest for at least 15 minutes before serving to allow the flavors to meld.
15 min
A little kitchen wisdom
Traditional chermoula is made using a mortar and pestle for the best texture, but a food processor works for a quicker version. This sauce is incredibly versatile and pairs perfectly with grilled fish, seafood, chicken, or roasted vegetables.
