Chermoula is a North African pureed green sauce typically used as a marinade for a variety of seafood, but truly it is so much more versatile. You can use it for marinating steak or chicken, or finishing grilled vegetables. Consider it as a finisher as well for grilled or roasted meats, like thick cuts of steak or roasted whole chicken.


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Recipe by Mike Hultquist Course: Sauce, SalsaCuisine: North AfricanDifficulty: Easy


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Chermoula is a North African sauce traditionally paired with grilled seafood, though it is much more versatile. It is a mixture of fresh herbs, spices, and lemon. Here is our recipe. Use it as a finishing sauce for many dishes, or for marinating fish, shrimp, or chicken.


  • 1 Cup Chopped Cilantro

  • 1/2 Cup Chopped Parsley

  • 1 Large Serrano Pepper, chopped

  • 1 Medium Shallot, chopped

  • 4 Cloves Garlic

  • 1 Medium Lemon, just the juice

  • 1 Tsp Cayenne Powder

  • 1 Tsp Paprika

  • 1 Tsp Cumin

  • 8 Saffron Threads

  • 1/2 Cup Extra Virgin Olive Oil


  • Add all of the ingredients except for the olive oil to a food processor and process until everything is finely chopped and begins to combine.
  • Scrape down the sides, then begin to process again. Drizzle in the oil slowly as you process the mixture until all of the oil is incorporated.
  • Use immediately


  • To store your Chermoula, spoon it into containers and top it with a bit of olive oil. Cap it so it is airtight, then keep it in the refrigerator for up to 3 days.
  • You can also freeze your Chermoula in plastic baggies. Or spoon it into ice cube trays, freeze it, then remove the frozen Chermoula “cubes” and store those in plastic baggies or freezable containers. They will last 3 months this way, or longer.

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