Charmoula (Spicy Moroccan Herb Sauce)

Prep Time
Cook Time
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"Imagine the spices of Morocco, the freshness of Italian pesto, and the acidic tang of French vinaigrette. Put them together and what you get is charmoula. This bold Moroccan table sauce traditionally accompanies seafood, but it's equally tasty with grilled chicken, lamb, beef, even vegetables. Best of all, you can use it simultaneously as a marinade, baste, and table sauce, enjoying a triple blast of its evocative North African flavors. From Steven Raichlen. Use in every which way with just about everything, as a marinade, baste, and sauce. Use with chicken, beef, pork, lamb, seafood, and vegetables. Makes 1 cup"

Original recipe yields 4 servings


  • Serving Size: 1 (79.5 g)
  • Calories 372.4
  • Total Fat - 40.8 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 0 mg
  • Sodium - 589.3 mg
  • Total Carbohydrate - 3.3 g
  • Dietary Fiber - 1.1 g
  • Sugars - 0.5 g
  • Protein - 0.7 g
  • Calcium - 26.6 mg
  • Iron - 1.2 mg
  • Vitamin C - 18.3 mg
  • Thiamin - 0 mg

Step 1

Combine the parsley, cilantro, and garlic in a food processor and finely chop.

Step 2

Add the salt, spices, lemon juice, oil, and water and process to a coarse puree, running the machine in short bursts.

Step 3

Correct the seasoning, adding salt and/or lemon juice; the charmoula should be highly seasoned. Like most sauces made with fresh herbs, charmoula tastes best served within a few hours of making.

Step 4

1 cup is enough to serve 4.

Tips & Variations

No special items needed.