5-Minute Chermoula Recipe
User Reviews
5
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Prep Time
5 mins
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Servings
16 tablespoons
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Calories
941 kcal
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Course
Condiments
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Cuisine
Moroccan, North African
5-Minute Chermoula Recipe
Description
The 5-Minute Chermoula Recipe brings together parsley, cilantro, garlic, and spices including coriander, red pepper flakes, paprika, ground ginger, and optionally saffron threads. Using lemon juice and zest brightens the flavor, while extra virgin olive oil lends richness and smoothness to the sauce. It is prepared simply by pulsing all ingredients together in a food processor, ensuring a bit of texture remains rather than creating a fully smooth paste. This approach preserves some of the fresh herb texture and provides a vibrant, herb-forward sauce.
The flavor profile balances fresh herbs' brightness with warm, earthy spices and a gentle heat from red pepper flakes. The optional saffron adds aroma and color but is not necessary to the core character. This sauce is versatile and traditionally used in North African cooking to marinate fish, chicken, or vegetables, or served as a fresh sauce alongside grilled dishes.
Made quickly with fresh ingredients, this homemade chermoula can be stored refrigerated for several days or frozen in small portions for future use, maintaining its flavor and freshness.
Ingredients
- 1 cup parsley ends trimmed, fresh
- 1 cup cilantro ends trimmed, fresh
- 1 to 2 cloves garlic
- 1 teaspoon Coriander (ground)
- 1 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon saffron optional, threads
- kosher salt
- 1 lemon juice and zest
- 3/4 cup extra virgin olive oil
Instructions
- In the bowl of a large food processor, add the herbs, garlic, spices, saffron threads, and a big pinch of kosher salt. Add the lemon juice and zest.
- Run the food processor to combine, and while it is running, drizzle the olive oil from the top opener. Don't over-process it, it should have a little texture to it at the end.
- Taste and adjust seasoning to your liking.
Notes
- This recipe yields just over 1 cup of chermoula sauce, suitable for several servings.
- Store chermoula in a sealed container in the refrigerator for up to 4 days to maintain freshness.
- Freeze leftovers in ice cube trays for up to two to three months, allowing convenient portion use later.
- If saffron is unavailable or undesired, omit it without significantly changing the sauce's character.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tablespoons
Amount Per Serving
Calories 941 kcal
% Daily Value*
| Serving | 1tablespoons | |
| Calories | 94.1kcal | 5% |
| Carbohydrates | 1.1g | 0% |
| Protein | 0.3g | 1% |
| Fat | 10.2g | 16% |
| Saturated Fat | 1.4g | 7% |
| Monounsaturated Fat | 7.4g | 37% |
| Sodium | 5.1mg | 0% |
| Potassium | 41.1mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.2g | 0% |
| Vitamin A | 453.1IU | 9% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 8.7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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