While the two sauces are quite similar, they are not entirely the same. Chimichurri sauce has its origins in Argentina. It uses parsley and oregano as the main herbs, garlic for aromatics and salt for saltiness. Its acidic component comes from red wine vinegar while the spiciness comes from red chilli flakes or chilli. Chermoula, on the other hand, originated in Morocco. Similar to Chimichurri, it uses parsley and coriander for its herby component and garlic for aromatics. Its acidic component comes from lemon juice, the spiciness from the cayenne or chilli pepper. It has cumin as a base spice and normally has more coriander than parsley, in a 4:1 ratio. Finally, it has the texture of a relish.