Chermoula

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 A medium bunch of fresh cilantro, leaves from
  • 3 cloves Garlic
  • 1 Lemon, medium
  • 1/4 tsp Moderately hot chili pepper flakes

• Baking & Spices

  • 1/2 tsp Coriander seeds, toasted
  • 1/2 tsp Paprika, sweet smoked
  • 1 pinch Saffron threads
  • 1 good pinch Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds, toasted

Found on chocolateandzucchini.com

Ingredients

• One medium lemon (I used a Meyer lemon)
• 3 cloves garlic, pressed or finely minced
• 1/2 teaspoon cumin seeds, toasted
• 1/2 teaspoon coriander seeds, toasted
• 1/2 teaspoon sweet smoked paprika (I used pimentón)
• 1/4 teaspoon moderately hot chili pepper flakes (I used aleppo pepper)
• A pinch saffron threads (optional)
• A good pinch salt
• The leaves from a medium bunch of fresh cilantro (about 2 packed cups when plucked; substitute fresh flat-leaf parsley)
• 1 tablespoon olive oil

Directions

• Grate the zest of the lemon into a mortar (or a mini-chopper, if you insist).
• Add the garlic, spices (from cumin to saffron), and salt, and grind until well combined.
• Add the cilantro, the juice of the lemon, and the olive oil, and grind well to form a paste. Taste and adjust the seasoning.
• Transfer to an airtight container and refrigerate until ready to use; the chermoula will keep for 2 to 3 days in the fridge.