• Servings 1/2 cup
  • Prep 15 min
  • Cuisine
  • Skill Level

Moroccan Chermoula Sauce


  • 1/2 bunch of cilantro
  • 1 bunch flat leaf parsley
  • 2 tsp whole cumin seeds, toasted and ground
  • 1/2 jalapeno pepper, seeded and chopped
  • 2 tsp paprika
  • 4 garlic cloves
  • 3 tbs fresh lemon juice
  • 2 tbs olive oil
  • kosher salt and black pepper to taste
Chermoula is a zesty puree the is commonly used in Morocco as a dipping sauce and marinade. It works equally well on lamb, pork, poultry and seafood.


  • Add all of the ingredients to a food processor and pulse into a coarse puree.
  • Use as a marinade or a sauce.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.