Chermoula

9 ingredients
2 steps

Ingredients

  • 1 bunch fresh cilantro or 1 bunch flat leaf parsley
  • 3 garlic cloves, peeled and bruised
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon paprika, ground
  • 1 small red chili pepper, seeded (or 1 teaspoon of chili sauce)
  • 1/2 teaspoon sea salt
  • 1 lemon, juice of
  • 1/4 cup olive oil

Directions

  1. 1
    Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
  2. 2
    Chermoula will keep several days in the fridge.

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