Serving size

1/4 cup
15 minutes
60 minutes

This recipe can easily be multiplied and keeps well, refrigerated, for about 72 hours.



3 Tbsp. Olive oil
1 tsp. Ground coriander
1 tsp., whole Ground cumin
3 clove Garlic, raw
1/8 tsp. Red Pepper Flakes
1 tsp. Lemon zest
1/2 lemon yields Lemon juice
2 tsp. Smoked paprika
1/2 tsp. Salt
1 1/4 cup Coriander (cilantro) leaves, raw
1 tsp. Fresh parsley
1/2 cup Fresh mint
1 tsp. Honey


Gather all ingredients and equipment.

Place the coriander, cumin, garlic, olive oil, lemon zest, lemon juice, paprika, salt, red pepper flakes, cilantro, parsley, mint, and honey in a blender, food processor, or mini-chopper.

Process until the texture of pesto.

Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Chermoula is a North African sauce, generally served on fish, made from garlic, oil, cumin, coriander, lemon juice, and salt. Some versions include saffron. There are a lot of variations depending on the country or region, and this recipe pulls from many of them and includes both herbs and the spiciness of red pepper flakes and mint.

"Paranoia's the garlic in life's kitchen, right: you can never have too much."

Thomas Pynchon