Anacortes Farmers Market
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1 1/2 teaspoons cumin seeds 1 1/2 teaspoons coriander seeds 1 1/2 cups coarsely chopped cilantro 1 cup coarsely chopped parsley 1 tablespoon coarsely chopped mint 1/4 preserved lemon, pulp discarded and rind coarsely chopped (or fresh lemon) 3-4 fresh garlic shoots (or 3 cloves fresh garlic, peeled) 1 teaspoon sweet paprika 1 teaspoon fresh lemon juice 1/4 teaspoon crushed red pepper 1/2 cup extra-virgin olive oil Kosher salt Pepper In a small skillet, toast the cumin and coriander seeds over low heat, shaking the pan occasionally, until fragrant, about 2 minutes. Cool and transfer to a blender or mortar and pestle and grind to fine powder (don’t over grind). In a food processor or blender, combine the ground seeds with the cilantro, parsley, mint, preserved lemon, garlic, paprika, lemon juice, crushed red pepper. Pulse until a coarse paste forms. With the processor running, drizzle in the olive oil in a slow, steady stream. Scrape the chermoula into a medium bowl and season with salt and pepper. The chermoula can be refrigerated in an airtight container for up to 3 days. Toss with fresh cooked pasta, spoon on grilled steak, chicken or pork chops, use as a base for a salad dressing! |
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