This is my blend and serve, 5 minute Chermoula recipe bursting with bright flavors and color! Quick and easy, it’s the perfect summer sauce. This sauce is brimming with fresh herbs, savory garlic, olive oil and red pepper flakes. Chermoula gets brightened up with the addition of fresh lemon juice. I love topping my favorite meats with this flavorful sauce.
I tried it recently for the first time at The Well in Austin on their steak frites and I was instantly obsessed with its brightness! It’s quick and easy to make, incredibly versatile and packed with fresh herbs. It’s ideal to top meat with, great in a sandwich or soup or as an easy green dressing or marinade. Chermoula sauce is ideal to pair with grilled fish or seafood – plus it’s dairy free, vegan and can easily be made low histamine! Try it with my Steak Frites recipe! If you loved this Chermoula recipe, you have to try my Low Histamine Ranch Dressing and Vegan Green Goddess Dressing, too.
What is Chermoula?
Chermoula is a fresh herb and spice based sauce from countries in North Africa, most notably – Morocco, Algeria and Tunisia.
This fresh and bright sauce is made by blending (or crushing in a pestle and mortar) cilantro, parsley, garlic, spices, olive oil and lemon juice together. Chermoula is used as a sauce to drizzle with or dip in, typically with grilled meat like lamb and beef, fish or chicken.
Why You’ll Love This Recipe
You will love its bold and layered flavors – kind of addictive! I have been prepping a batch and freezing it so that I always have some on hand!
Naturally dairy, gluten and nut free; it’s dietary inclusive.
Chermoula is super versatile. It literally goes on and in anything! I use it as a topping, dressing, sauce, dip and marinade.
It’s a great flavor booster for simple soups and stews that need something extra.
So quick and easy. Once you have your ingredients washed and prepped, you’ll make the sauce in minutes.
Dial the heat up or down by adding more of less spice. It’s super adaptable!
I love how clean this sauce is. It contains zero additives and sugar and has beneficial ingredients, like fresh herbs and olive oil!
Equipment Needed
You’ll just need a blender or small food processor to make this Chermoula recipe.
Ingredients Needed
Parsley: You can use classic curly parsley or flat-leaf, Italian parsley in this Chermoula recipe.
Cilantro: This recipe uses fresh cilantro – both the leaves and the stems can go in.
Garlic: Fresh garlic cloves are a key aromatic in this sauce.
Red pepper flakes: Classically this sauce has a kick to it. You can leave the flakes out if you prefer.
Lemon: Adding lemon balances the garlic and savoryness from the herbs. You can also use fresh lime as an alternative.
Olive oil: I suggest a really good quality olive oil, extra virgin if possible.
Salt: Seasoning with salt is really important.
What Is The Difference Between Chermoula and Chimichurri?
Both are fresh herb-based recipes. Chimichurri is from North Africa and is made with fresh parsley, oregano, garlic, olive oil, vinegar and chili flakes.
Chermoula is made with cilantro, parsley, spices, garlic, olive oil and lemon juice.
Step By Step Instructions
Step 1. Round up your ingredients. Make sure your cilantro and parsley are thoroughly washed.
Step 2. Add all your ingredients to the jug of a blender. Pulse the ingredients until you have a chunky sauce. You don’t want it perfectly smooth.
Storage
Chermoula will keep in the fridge for up to 5 days in an airtight container.
You can also pour Chermoula into freezer trays so that you always have some on hand. I love freezing them in these Souper Cubes.
Variations
For an extra kick of chili, add harissa paste, red chili flakes (instead of red pepper flakes) or some fresh chopped green or red chili.
Super citrusy: You could swap the lemon juice for a blend of lime and orange juice. Both freshly squeezed. This is really delicious over veggies – think cauliflower chermoula or roasted carrots drizzled with chermoula sauce!
Try adding other herbs in with the cilantro and parsely like fresh mint and basil.
Blend in some thick dairy free yogurt for a creamy marinade or dipping sauce.
How To Serve
I love to top my favorite grilled proteins with this Chermoula or use it as a dipping sauce! Here are some ways to serve it:
- Try it with my Steak Frites recipe – this is one of my favorite ways to eat pan fried or grilled steak.
- Make chermoula fish by smothering your favorite pan fried fish in this bright sauce.
- Chermoula chicken is also really delicious. This is a great easy lunch or dinner!
- Stir your sauce into a simple soup recipe like my Low Histamine Chicken Soup.
- Swirl it into stews like this Beef Paleo Stew for a flavor boost.
Recipe FAQ
What is chermoula typically made of?
Traditionally it is made with fresh parsley and cilantro, fresh garlic and olive oil, some lemon juice and spices. There are other more traditional recipes that include preserved lemon, cumin and/or paprika.
What can I do with this chermoula?
Use your Chermoula as a sauce over grilled meats, chicken or fish. Drizzle it over roasted veggies or serve it as a dipping sauce. Swirl some into stews or soups for a flavor boost.
What does this sauce taste like?
Chermoula has a fresh and aromatic taste. It is earthy from the herbs but also garlicky, lemony and tangy.
How can I make this spicier?
Add in some chili oil, harissa, fresh chilis or chili or cayenne powder.
Is this sauce dairy free?
Yes, traditionally there is no dairy added to Chermoula. It’s ideal for dairy free, gluten free, vegan and paelo diets.
How can I make this spicier?
Add a little chili oil, cayenne pepper or harissa paste.
Is this sauce dairy free?
Yes, it is 100% dairy free.
Is this sauce low histamine?
To make it low histamine, skip the lemon and red pepper flakes if you don’t tolerate them. Try adding fresh ginger instead.
Can I make this sauce chunkier?
For a chunkier texture, use a mortar and pestle.
Related Recipes
Be sure to try these sauce and condiment ideas next:
If you make this Chermoula recipe and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Chermoula
Equipment
- 1 blender
Ingredients
- 1 cup parsley
- 1 cup cilantro
- 2-3 cloves garlic
- 1 tsp red pepper flakes
- 1 lemon, juiced
- ½ cup olive oil
- dash sash salt
Instructions
- Gather your ingredients.
- Combine ingredients in a blender and pulse until combined, but still chunky.
- Serve and enjoy!
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