US
Ingredients
Serves: 4
4 garlic cloves
2 large handfuls fresh coriander (including stalks)
2 large handfuls fresh parsley (including stalks)
2 tsp ground paprika
2 tsp ground cumin
1 lemon, zested and juiced
80ml (5 tbsp) extra virgin olive oil
Method
Place all the ingredients into a food processor or blender.
Blend until smooth and a paste-like consistency has formed.
Second Nature special tip
We love to smother our Chermoula Paste over chicken, salmon, white fish, or root vegetables, and then bake in the oven, or fry in a pan and the finished product is a delicious, herby crust.