Go Back
Homemade Chermoula Sauce (for Vegetables) photo

Chermoula Sauce (for Vegetables)

Elevate your vegetable dishes with this vibrant Chermoula Sauce! A zesty blend of fresh herbs and spices that adds a delicious kick.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauce
Cuisine: North African
Ingredients Equipment Method Notes

Ingredients
  

  • 2 T minced garlic
  • 1 cup coarsely chopped cilantro Fresh cilantro is essential
  • 1/2 cup coarsely chopped parsley
  • 1/2 cup extra-virgin olive oil Rich oil for texture
  • 1/4 cup fresh-squeezed lemon juice Brightens the sauce
  • 1/2 tsp. hot or smoked paprika Adds warmth
  • 1/4 tsp. ground cumin
  • Salt and fresh ground black pepper For seasoning to taste

Equipment

  • Chopping board
  • Knife
  • Mixing Bowl
  • Whisk or fork
  • Measuring cups and spoons

Method
 

  1. Start by finely mincing the garlic and coarsely chopping the cilantro and parsley. Gather all your ingredients so they are ready to go.
  2. In a mixing bowl, combine the minced garlic, chopped cilantro, and chopped parsley.
  3. Pour in the extra-virgin olive oil and fresh-squeezed lemon juice.
  4. Sprinkle in the hot or smoked paprika and ground cumin. Season with salt and freshly ground black pepper to taste.
  5. Using a whisk or fork, mix all the ingredients until they are well combined.
  6. Taste your Chermoula Sauce and adjust the seasoning if necessary.
  7. For the best flavor, let the sauce sit for at least 30 minutes before serving.

Notes

  • Adjust the garlic according to your preference.
  • For a creamier texture, blend the sauce in a food processor.
  • This sauce pairs beautifully with grilled vegetables or as a dip.
  • Use freshly squeezed lemon juice for the best flavor.