Moroccan Chermoula Sauce

The Perfect Sauce

Chermoula sauce is an herby Moroccan sauce that can elevate any dish. It’s great on roasted cauliflower, as well as chicken, beef, pork, and fish. It’s an incredibly flavorful way to infuse concentrated antioxidants into your meal found in fresh herbs and spices.

Prep time: 15 minutes
Makes: ~1 cup or ~4-6 servings

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Recipe courtesy of
  • Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

  • 3/4 cup extra virgin olive oil, plus more to taste
  • 1 cup packed cilantro leaves (stems ok)
  • 1 cup packed parsley leaves (stems ok)
  • Optional: 1/2 cups packed mint leaves (stems ok) or sub more cilantro/parsley
  • 1/4 cup pumpkin seeds or hemp seeds
  • 2 cloves garlic
  • 1 teaspoon lemon zest
  • 2-3 tablespoons lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4-1/2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon sea salt

Preparation

  1. Place all ingredients in a food processor and process until well combined or until it reaches your desired texture – less time for a more rustic texture or more time for a smoother texture. Taste and adjust seasonings, as desired. For a thinner texture, add a little additional olive oil and/or lemon juice.

Category Tags

Spreads and Sauces
About the Recipe Author

Lisa Markley, MS, RDN, LD, is an integrative dietitian culinary nutrition expert with nearly two decades of experience working towards improving the health of others. She is passionate about educating others how to harness the healing power of food and healthful lifestyle changes.

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