Dinner

Chermoula Herb and Spice Sauce Recipe

Name: Chermoula Herb and Spice Sauce Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: North African
Ingredients: 1 cup chopped cilantro; 1 cup chopped parsley; 1 serrano pepper, chopped (optional); 1 shallot, chopped; 6 cloves garlic, minced; 1 tablespoon cayenne powder; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; Salt to taste; 8 saffron threads (optional); Juice from 1 lemon; 1/2 to 1 cup extra virgin olive oil

ByMaya bella February 6, 2026February 6, 2026

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Introduction

Chermoula is a vibrant North African marinade and sauce, bursting with fresh herbs, spices, and a hint of heat. It’s perfect for adding a bright, aromatic flavor to fish, meat, or vegetables. Simple to prepare, this sauce brings a sunny, zesty touch to your meals.

A close-up of a white bowl filled with a green, textured sauce. The sauce has small pieces of chopped herbs mixed with a shiny, light yellow oil that spreads around the edges. The sauce looks fresh with tiny red flakes scattered throughout, giving it a slightly chunky yet wet texture. The bowl sits on a white marbled surface, and the bright colors of the sauce contrast well with the clean bowl and background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup chopped cilantro
1 cup chopped parsley
1 serrano pepper, chopped (optional)
1 shallot, chopped
6 cloves garlic, minced
Juice from 1 lemon
1 tablespoon cayenne powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
Salt to taste
8 saffron threads (optional)
1/2 to 1 cup extra virgin olive oil

Instructions

Step 1: In a bowl, combine chopped cilantro, parsley, serrano pepper (if using), shallot, and garlic.
Step 2: Add lemon juice, cayenne powder, smoked paprika, cumin, saffron threads (if using), and salt. Stir to combine.
Step 3: Gradually stir in olive oil until the mixture reaches your desired consistency—chunky and spoonable.
Step 4: Let rest for 15–30 minutes to allow flavors to meld.
Step 5: Taste and adjust salt, lemon juice, or spices as needed. Serve fresh or store chilled.

Tips & Variations

For a milder version, omit the serrano pepper or reduce the cayenne powder.
Try adding a pinch of ground coriander for extra depth.
Use chives instead of shallots if you prefer a lighter onion flavor.
Adjust olive oil quantity to make a thinner sauce perfect for drizzling or a thicker one for dipping.

Storage

Store chermoula in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving, as the olive oil may solidify when cold. It’s best enjoyed fresh but can be refrigerated to enhance flavors over time.

How to Serve

A white bowl with a light brown rim filled with a thick, coarse green sauce that has visible small bits of herbs and spices, some dark brown seed pieces mixed in, and a slight oily sheen on the surface; a silver spoon is placed inside the bowl, resting against one side. The bowl is set on a white marbled surface with some scattered light brown seeds nearby, and a light gray loosely folded cloth is placed near the top left of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chermoula without saffron?

Yes, saffron is optional. It adds a subtle aroma and color, but the sauce will still be delicious without it.

What can I use chermoula on?

Chermoula pairs wonderfully with grilled fish, chicken, vegetables, or as a marinade for lamb. It also works as a flavorful condiment for sandwiches and salads.