Chermoula Sauce (for Vegetables)

Chermoula Sauce is a delightful herb-based sauce that brings a burst of flavor to grilled, roasted, or steamed vegetables! Initially, I experimented with this quick 5-minute sauce on green beans and carrots, but now I have a variety of vegetable options to pair with Chermoula Sauce.

PIN Chermoula Sauce (for Vegetables) to try later!

Chermoula Sauce is an excellent way to elevate the taste of grilled, roasted, or steamed vegetables. This easy herb sauce is a game-changer for side dishes!

When I say the Chermoula Sauce is intriguing, I mean that it’s irresistibly delicious. Upon trying it, we couldn’t stop praising how ordinary steamed green beans and carrots were transformed into something extraordinary by this flavorful Chermoula sauce.

If you’re a fan of cilantro and parsley and haven’t experienced this simple 5-ingredient herb sauce yet, you must give it a go soon! Check out the variety of vegetable options below that pair beautifully with this delectable sauce!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for the complete printable recipe. Alternatively, use the JUMP TO RECIPE link at the top of the page to go directly to the complete recipe.)

What is Chermoula Sauce:

Chermoula (also spelled Charmoula) is sometimes known as cilantro pesto, a North African sauce made from chopped herbs and spices. While it’s occasionally served with fish or meat, I particularly enjoy it with vegetables. Chermoula is akin to Chimichurri Sauce, a South American sauce commonly served with meat.

Can you make Chermoula Sauce without cilantro?

For those who aren’t fond of cilantro, there are variations of Chermoula Sauce that emphasize parsley over cilantro, and even versions made solely with parsley. Feel free to adjust the sauce ingredients to suit your taste preferences.

Vegetables that pair well with Chermoula Sauce:

If you enjoy cilantro and parsley, you’ll likely appreciate Chermoula sauce with nearly any type of vegetable. However, it complements roasted or grilled veggies exceptionally well, including green beans, sweet potatoes, zucchini, cauliflower, butternut squash, carrots, eggplant, turnips, and Brussels sprouts.

Other dishes to enjoy with Chermoula Sauce:

While this post primarily focuses on the delicious combination of Chermoula Sauce with vegetables, it’s worth noting that Chermoula is commonly served with fish and also pairs nicely with grilled or roasted chicken, lamb, or beef.

How to make Chermoula Sauce for Vegetables:

(This is only a summary of the steps for the recipe; please scroll down for the complete printable recipe. Alternatively, use the JUMP TO RECIPE link at the top of the page to go directly to the complete recipe.)

1. Measure out minced garlic or chop the garlic.
2. Wash cilantro and parsley if needed, spin dry, and coarsely chop.
3. Add garlic, cilantro, and parsley to a food processor fitted with the steel blade and pulse until the herbs and garlic are finely chopped.
4. Use high-quality olive oil for the best flavor.
5. Add olive oil, lemon juice, paprika, and cumin to the food processor and pulse until well combined.
6. Adjust the seasonings to taste, adding more paprika, cumin, lemon, or olive oil if desired.
7. Season the sauce with salt and pepper to taste.
8. To serve, arrange vegetables on a platter and drizzle with Chermoula sauce, reserving some for the table.

The first way I tried using Chermoula Sauce:

My first experience with Chermoula Sauce was with steamed green beans and carrots. Refer to the NOTES in the complete recipe below for cooking instructions.

More Fresh Herb Sauces you might like:

I’ve always been a fan of fresh herbs, and I enjoy making Basil Vinaigrette, Basil Pesto with Lemon, Chimichurri Sauce, Basil and Kale Pesto, Easy Gremolata Sauce, Spinach Basil Pesto, and Garlic Scape Pesto.