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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
Nutritional Information
  • Calories373
  • Fat37.81g
  • Saturated fat5.16g
  • Trans fat
  • Carbs9.9g
  • Fiber3.56g
  • Sugar1.7g
  • Protein3.14g
  • Cholesterol
  • Sodium327.93mg
  • Nutritional Analysis per serving (3 servings) Powered by

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.


  1. 1Combine everything in a food processor and process for 30 seconds on high.
  2. 2Use 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.
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