Food writer and cooking teacher Nadine Abensur introduced us to this superpunchy pestolike sauce from North Africa in her book The Cranks Bible: A Timeless Collection of Vegetarian Recipes. Chermoula is delicious with grilled fish and grilled or steamed vegetables, a secret flavor weapon for making healthy stuff taste great.

Game plan: Chermoula is best right out of the food processor, but it will keep for up to 1 week in the fridge.

  • Yield: About 1 1/2 cups
  • Difficulty: Easy
  • Total: 10 mins 
  • Active: 10 mins 0 Ratings  

Ingredients (9)

  • 1 bunch (about 3 1/2 ounces) Italian parsley, including stems
  • 1 bunch (about 3 1/2 ounces) cilantro, including stems
  • 6 tablespoons fresh-squeezed lemon juice
  • 1/2 cup olive oil
  • 4 medium garlic cloves, peeled but whole
  • 1 teaspoon red pepper flakes
  • 2 tablespoons ground cumin
  • 1 tablespoon Spanish smoked paprika (pimentón)
  • 1 teaspoon kosher salt


  1. Combine everything in a food processor and process for 30 seconds on high.
  2. Use a spatula to scrape down the sides of the bowl, then process for 30 seconds more. Serve at once, or cover tightly and store in the fridge.