Chermoula Sauce Recipe


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Chermoula sauce is a popular North African marinade that can be used on almost anything. This Moroccan sauce is made with parsley, cilantro, olive oil, lemon, and spices.

Chermoula Sauce

This North African condiment is sure to become one of your favorite go-to sauces! It’s bright from the lemon juice and lemon zest, savory from the olive oil and spices, and very flavorful from using lots of fresh parsley and fresh cilantro.

Whether you use it as a condiment or a marinade, you’re sure to find tons of uses for this versatile sauce. Feel free to increase or decrease the spicy elements based on your preference – it’s a very adaptable recipe!

A bowl of chermoula surrounded by a napkin, lemon, garlic, and cilantro.

What Is Chermoula Made Of?

This version is made with parsley, cilantro, garlic, lemon zest, cumin, salt, coriander, smoked paprika, red pepper flakes, olive oil, and lemon juice. Some popular variations include using cayenne pepper in lieu of red pepper flakes, and using preserved lemons in place of the fresh lemon juice and zest.

The labeled ingredients for chermoula.

What Does Chermoula Taste Like?

This is a flavorful herb sauce that has the texture of a marinade. The combination of the herbs, spices, olive oil, and acid from the lemon juice feels similar to a fresh marinade.

The fat from the oil is well balanced with the acid from the lemon juice. Overall, if you like sauces that get most of their flavor from fresh herbs, you’re likely to love to this flavorful savory citrus sauce.

A process collage showing chermoula in a food processor before and after blending.

Chermoula Sauce Uses

Almost anything can be made better with chermoula. Some popular ingredients to use it with are chicken, fish, lamb, roasted vegetables, swordfish, eggplant, salmon, snapper, and cod.

You can either apply it to the protein before cooking, and use it as a flavorful marinade, or you can use it as a dipping sauce after the protein has finished cooking. My favorite way to use it is to spread about 2/3 of the sauce over chicken before baking it, and then use the remaining 1/3 of the raw sauce as a dipping sauce.

What Is The Difference Between Chermoula Sauce & Chimichurri Sauce?

Chermoula and chimichurri are very similar, but they originated in different parts of the world, and have flavor profiles that reflect their origins. The herbs, spices, and acids used in each are slightly different.

Chermoula is a Moroccan sauce that is made up of mostly parsley, cilantro, olive oil, citrus, and spices. Chimichurri is an Argentinian sauce that is made up of mostly parsley, oregano, olive oil, white wine vinegar, and spices.

A small bowl of chermoula surrounded by some of the ingredients to make it.

How To Store This Sauce

The combination of the oil and citrus allows this sauce to keep well in the fridge in an airtight container. You can help retain the color as best as possible by pouring a layer of olive oil over the top of the sauce, then close the container and store it in the fridge.

The easiest way to freeze it is to freeze the sauce in individual portions in an ice cube tray, then transfer the frozen cubes to an airtight container.

Light glistening off of a swirl of oil in chermoula.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

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A Pinterest pin image with pictures of chermoula and title text.

Sauce Recipes

If you like this recipe, be sure to check out our entire sauces and marinades section! Sauces are definitely our favorite type of recipe to make, so there are tons that I’m sure you’ll love. Some reader favorites are:

Yield: 8 servings

Chermoula Sauce Recipe

The best chermoula sauce recipe in a small bowl.

Chermoula sauce is a popular North African marinade that can be used on almost anything. This Moroccan sauce is made with parsley, cilantro, olive oil, lemon, and spices.

Prep Time 5 minutes
Total Time 5 minutes


  • 1 cup tightly packed fresh parsley leaves
  • 1 cup tightly packed fresh cilantro (leaves and tender stems)
  • 4 medium garlic cloves
  • 1 teaspoon lemon zest
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup good quality olive oil
  • 2 tablespoons lemon juice


  1. To a food processor, add the parsley, cilantro, garlic, lemon zest, ground cumin, salt, ground coriander, paprika, and red pepper flakes. Pulse a few times. While the motor is running, pour in the olive oil and the lemon juice through the feed tube. Blend until the sauce is combined, but still textured.


Store in an airtight container in the refrigerator. To prevent browning, drizzle a layer of olive oil on top of the sauce.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 128Total Fat: 13.6gCarbohydrates: 1.5gNet Carbohydrates: 1.1gFiber: 0.4gSugar: 0.2gProtein: 0.3g

Nutrition information isn’t always accurate.


Tag @KeyToMyLime on Instagram so we can see your delicious meal!

Be sure to make a batch of this chermoula sauce and keep it in your fridge! Once you try it, you’ll love putting it on almost anything.

The best chermoula sauce recipe in a small bowl.

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