Pete Evans' chermoula

Chermoula (right) is beautiful served with any meat or seafood dish.
Chermoula (right) is beautiful served with any meat or seafood dish. Photo: Mark Roper
Difficulty
Easy
Dietary
Gluten-free

This herb and spice paste hails from northern Africa. It adds depth to all kinds of dishes. Try it with lamb kofta and baked eggs (recipe link below).

Ingredients

1 large handful of coriander leaves, chopped

1 large handful of flat-leaf parsley leaves, chopped

1 large handful mint leaves, chopped

3 garlic cloves, chopped

2 tsp ground cumin

2 tsp ground coriander

1 tsp paprika

1 small red chilli, deseeded and chopped

3 tbsp lemon juice

125ml olive oil or melted coconut oil

sea salt

freshly cracked pepper

 

Method

1. Mix the herbs, garlic, spices, chilli and lemon juice in a food processor. While the motor is running, drizzle in the oil. Process until smooth. Season with salt and pepper. The chermoula will last for three to four days in the fridge.

Serve with Pete Evans's baked eggs with lamb kofta

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