US
Chermoula paste
Prep and cooking time: 15mins
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 4
4 garlic cloves
2 large handfuls fresh coriander (include stalks)
2 large handfuls fresh parsley (include 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 forms.
Second Nature special tip
We love to smother our chermoula paste over chicken, salmon, white fish, or root vegetables, then bake in the oven or fry in a pan. The result is a delicious, herby crust that adds bags of flavour.