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Green Chermoula Recipe

Green chermoula

Chermoula, a North African sauce traditionally paired with grilled seafood, has many variations. This one is a lighter, green version as opposed to the red variety that often contains a lot of chili peppers and paprika. It’s garlicky, lemony, and herbaceous notes make it perfect as a marinade, in dressings, or alone as a simple condiment. Try it on vegetables and tofu! I use it on savory grilled portobello mushrooms at my Moroccan-themed pop-up dinners. It’s also an extremely simple recipe – just grab your herbs and your food processor!

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Green Chermoula

Makes about 2 cups

Mis en place for this green chermoula!


  • 3 cloves garlic
  • 6 tablespoons capers
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon toasted, ground cumin
  • 1 tablespoon chopped preserved lemon or lemon zest
  • 1 teaspoon lemon juice
  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 fresh cilantro, roughly chopped
  • Pinch cayenne pepper
  • 3/4 cup olive oil
  • salt to taste


  1. Put all ingredients except for the olive oil in a food processor.
  2. Pulse several times, scraping down the sides.
  3. Drizzle in olive oil while the machine is running.
  4. Taste, adding more salt, lemon, and/or cayenne to your liking.

Love this recipe? Check out this one for smoked carrot vegan lox!


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