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Cilantro Chermoula

Cilantro Chermoula

Course Side Dish
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 people

Ingredients

  • 2 bunches fresh cilantro washed and dried
  • 2 teaspoons cumin seeds toasted and ground
  • 1 teaspoon coriander seeds toasted and ground
  • 1 1/2 teaspoons paprika
  • 1 teaspoon cayenne pepper or more, to taste
  • juice from 1/2 lemon
  • 1 tablespoon lemon rind finely minced
  • 4 garlic cloves smashed and minced
  • 1/2 cup to 3/4 cup virgin olive oil
  • 1 teaspoon sea salt

Instructions

  1. Blend all ingredients together in a food processor, starting with garlic and spices, lemon juice and olive oil, then adding the cilantro a handful at a time.
  2. Add more olive oil if necessary, depending on if you would prefer a looser, saucier texture (oh baby!).
  3. Taste, adjust heat level with more cayenne pepper.
  4. Keeps in refrigerator for two weeks, but no worries... it won't last that long!