Swich | Recipes - Chermoula
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Chermoula

You’ll learn to make chermoula, a bright North African herb sauce that brings bold, zesty flavor to grilled meats, fish, roasted vegetables, or grain bowls. This recipe comes together in just minutes using a food processor to blend fresh parsley and cilantro with garlic, warm spices like cumin and paprika, lemon, and olive oil into a vibrant, slightly chunky condiment. You’ll walk away with a versatile sauce you can keep in the fridge for up to a week or freeze for later, plus the confidence to adjust the spices to match your own taste.

Serves 1 | Active Time: 10 minutes | Total Time: 15 minutes
Serves 1 | Active Time: 10 minutes | Total Time: 15 minutes
Processing the ingrendents

Add the herbs into a food processor, along with the spices, garlic, lemon juice, lemon zest, and salt, and process for about 10-15 seconds. The goal here is for all of the ingredients to be semi-pureed, retaining a bit of texture.

Step 1: Processing the ingrendents
  • 1 ½ cups parsley, washed, dried, and roughly chopped
  • 1 ½ cups cilantro, washed, dried, and roughly chopped
  • 1/4 cup lemon juice
  • 1 tsp lemon zest
  • 4 cloves of garlic, roughly chopped
  • 1 tsp cumin
  • ½ tsp paprika
  • ½ tsp cayenne pepper

Step 2: Adding the oil
  • 1/4 to 1/2 cup olive oil

Slowly add the olive oil and process for a few more seconds.

Store in an airtight container and refrigerate, up to one week. It can also be frozen; best used in two months.

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