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!

Ingredients

Directions

Chermoula

Ingredients Directions