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A recipe for the herb sauce chermoula at lynnecurry.com.

Chermoula Sauce

Often mistaken for pesto, chermoula has a completely different flavor profile and contains no nuts. Credit for this recipe's ingredients goes to Middle Eastern cooking expert Claudia Roden. Spiced with cumin and paprika, bunches of cilantro and parsley get pureed into a lively herb sauce for serving with pretty much anything you can think of--from eggs to fish and steak to a big platter of grilled vegetables.

Course Side Dish
Cuisine Middle Eastern
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Lynne Curry


  • 1 bunch cilantro with stems trimmed 1/2 inch
  • 1 bunch fresh parsley with stems trimmed 1/2 inch
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon paprika sweet or smoked
  • 1/4 teaspoon fine sea salt
  • pinch cayenne
  • 1/3 cup extra-virgin olive oil


  1. Fill the bowl of a food processor with the cilantro and parsley. Add the garlic, lemon juice, cumin, paprika, salt, cayenne and olive oil.

  2. Turn on the machine and let it run until the ingredients blend into a coarse paste. Scrape down the bowl and continue to let it run--the stems take a little longer to puree--until it is as smooth as you like.

  3. Taste and adjust for lemon juice, salt and cayenne to your liking. Store in the refrigerator for up to 10 days.