Description

This 5-minute Chermoula Sauce recipe teaches the steps for making a classic homemade chermoula in a food processor or blender. Using a tested-and-perfected ratio of fresh cilantro, parsley and mint, lemon garlic, select spices, and olive oil. This easy chermoula recipe has perfect texture–it’s not too oily or too dry. Drizzle the versatile green sauce over fish, grilled meats or grilled veggies, and so much more!

Ingredients

Scale

2 pounds meat or veggies of choice
½ cup olive oil
½ cup water
2 cups packed cilantro leaves
1 cup packed parsley leaves
¼ cup packed mint leaves
1 large lemon, zested & juiced
3 cloves garlic, smashed
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon smoked paprika
2 teaspoons Kosher salt
1 teaspoon ground black pepper
optional: pinch crushed red chili flake

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Instructions

Blend the chermoula sauce: Add all listed ingredients to the bowl of a food processor. Blend to combine, just until very fine pieces of the fresh herbs remain. Use immediately, or transfer to a jar or airtight container and store in the refrigerator for up to 1 week.
Marinate: Pour the chermoula sauce marinade over your meat or veggies of choice. Marinate for at least 6 hours or up to overnight.
Grill as desired. Enjoy!

Notes

Chermoula doubles as a really great salad dressing: I know we’re talking all about grilling marinades here, but drizzling chermoula all over a big, fresh summery salad will NEVER do you wrong. Pinky promise.
Meal prep tip: Chermoula sauce holds up really freaking well, aka it’s the perfect thing to meal prep at the beginning of the week & proceed to put on everythaaang throughout the week. In fact, storing it in a jar or airtight container in the refrigerator really helps the flavors meld together even more! You can’t go wrong with a jar of chermoula sauce in your fridge!