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  • Writer's pictureJo Marsden

Herby Chermoula

Updated: Dec 3, 2021

Vibrant green in colour snd bursting with herby goodness and flavours! Great with fish, especially Salmon & Seabass :) My Herby Chermoula is a must-have in your fridge.

Full Recipe Below, #YouTube video recipe coming soon.


  1. 4-5 tbsp olive oil

  2. 1 tsp coriander seeds

  3. 1 tsp cumin seeds

  4. 1/2 medium pack fresh mint (leaves only)

  5. 1/2 medium pack fresh coriander (chuck it all in!)

  6. a handful of fresh tarragon (chuck it all in!)

  7. a handful of basil leaves (leaves only)

  8. 1 lemon, zested and juiced

  9. 2 fat garlic cloves

  10. 1 tsp chilli flakes


Dry fry the coriander and cumin seeds until they start to get some colour and begin to toast.

Chuck these into a blender with the rest of the ingredients, a little rock salt, and pepper. Blitz for a few mins, and check the seasoning.

At this stage, you may need to add more olive oil, lemon juice, or salt, check the taste is good for you, adjusting if necessary.

The Chermoula is meant to be a little runny, so if yours is too thick add a little water or some more oil.

Pop in the fridge for a few hours to chill down, and enjoy with some nice freshly grilled fish.

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