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Cilantro Chermoula

This is a versatile sauce - add it to mayo for a sandwich spread; marinate chicken, fish, or tofu; mix it into couscous; or drizzle it over scrambled eggs and toast. It is subtly spicy and the acid is nicely tempered by the savoury cumin. I used cilantro, but you can also substitute half with parsley. This recipe comes from Samin Nosrat's Salt Fat Acid Heat, a cookbook I highly recommend.

Prep Time 10 minutes

Ingredients

  • 1/2 tsp cumin seed
  • 1/2 cup extra virgin olive oil
  • 1 bunch cilantro leaves and upper stems, chopped
  • 1 garlic clove
  • 1 inch length of ginger, peeled and sliced
  • 1/2 small jalapeƱo
  • 1 lime, juiced
  • salt, to taste

Instructions

  1. Begin by toasting the cumin seeds in a dry cast iron pan for a few minutes, until the aroma is released and the seeds start to pop. Pour the seeds into a mortar and grind with a pinch of salt.

  2. Add all ingredients into a food processor or blender and pulse until there are no chunks. Taste and add more salt or lime juice, according to taste. Refrigerate until serving.