Name: Moroccan Chermoula Paste
Prep time: 10 min
Total time: 10 min
Cuisine: Moroccan
Ingredients: 1 cup fresh cilantro, packed; 1 cup fresh parsley, packed; 4 cloves garlic; 2 teaspoons paprika; 2 teaspoons ground cumin; 1 teaspoon chili flakes (adjust to heat preference); 1/2 teaspoon ground coriander; Zest of 1 lemon; Juice of 1 lemon; 1/3 cup olive oil; 1/4 teaspoon salt (adjust to taste); Freshly ground black pepper, to taste; Optional: 1 tablespoon red wine vinegar or preserved lemon for extra tang

A vibrant, herbaceous, and citrusy North African condiment, Moroccan Chermoula Paste is a flavor-packed sauce traditionally used in Moroccan and Maghreb cuisines. I like making this paste for its versatility — it’s incredible as a marinade, sauce, or dip. Whether I’m preparing grilled fish, roasted vegetables, or a simple grain bowl, this zesty, herby paste brings dishes to life.

Why You’ll Love This Recipe

I keep this paste in my fridge because it’s one of those secret weapons that instantly elevates a meal. The combination of fresh cilantro and parsley with garlic, spices, and lemon makes it bright and bold. It’s naturally gluten-free, dairy-free, and low-carb, so it fits into many dietary lifestyles. I love how quick it is to prepare — no cooking required, just a few pulses in a food processor and it’s ready to go.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup fresh cilantro, packed

1 cup fresh parsley, packed

4 cloves garlic

2 teaspoons paprika

2 teaspoons ground cumin

1 teaspoon chili flakes (adjust to heat preference)

1/2 teaspoon ground coriander

Zest of 1 lemon

Juice of 1 lemon

1/3 cup olive oil

1/4 teaspoon salt (adjust to taste)

Freshly ground black pepper, to taste

Optional: 1 tablespoon red wine vinegar or preserved lemon for extra tang

Directions

I start by rinsing the cilantro and parsley under cold water, then shake off the excess moisture.

I peel and roughly chop the garlic cloves.

In a food processor, I combine the cilantro, parsley, and garlic, pulsing until they’re finely chopped.

Then I add in the paprika, cumin, chili flakes, ground coriander, lemon zest, lemon juice, olive oil, salt, and pepper.

I process everything into a smooth paste, scraping down the sides as needed.

I taste and adjust the seasoning — sometimes I add more lemon or a pinch of salt.

Finally, I transfer the paste into a jar and refrigerate it for at least 30 minutes to let the flavors develop.

Servings and timing

This recipe makes about 8 servings, with each serving being roughly 2 tablespoons.

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Calories: Approximately 90 kcal per 2-tablespoon serving

Variations

I sometimes swap parsley with mint for a more refreshing twist.

When I want a tangier flavor, I add preserved lemon or a splash of red wine vinegar.

For a milder version, I reduce or omit the chili flakes.

I occasionally use smoked paprika for a deeper, smokier flavor.

A touch of honey can balance the acidity if I’m using a lot of lemon.

Storage/Reheating

I store the chermoula paste in an airtight container or jar in the fridge. It stays fresh for up to 5 days. For longer storage, I spoon it into an ice cube tray, freeze it, and transfer the cubes to a freezer bag — it keeps well frozen for up to 2 months. I don’t reheat it, since it’s a cold sauce, but I do let it sit at room temperature for a few minutes to soften if it’s been refrigerated.

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FAQs

What can I use Moroccan Chermoula Paste for?

I love using it as a marinade for fish, chicken, or shrimp, or as a sauce over roasted vegetables, couscous, or grilled meats. It also works great as a dip or spread on sandwiches and wraps.

Can I make it without a food processor?

Yes, I can finely chop the herbs and garlic by hand and whisk in the remaining ingredients. It takes a little more time, but the flavor is just as amazing.

Is chermoula spicy?

It has a gentle heat from chili flakes, but I adjust it to my liking. If I prefer it mild, I simply reduce or skip the chili flakes.

Can I use dried herbs instead of fresh?

I don’t recommend using dried herbs in this recipe — fresh cilantro and parsley are essential for the vibrant, green flavor and texture.

Is Moroccan Chermoula vegan?

Yes, it’s completely vegan, made with plant-based ingredients only. It’s also gluten-free and low-carb, making it a great fit for many diets.

Conclusion

Moroccan Chermoula Paste is one of those condiments I always come back to. It’s fast, flexible, and bursting with character. Whether I’m grilling, roasting, or meal prepping, this paste is my go-to for adding bold, zesty flavor in minutes. Try it once, and I bet it’ll become a staple in your kitchen too

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