Green chermoula recipe
This is green coriander and parsley in a kind of pesto with a Moroccan twist, including spices and ginger. It is a great marinade for fish or chicken. It is best made a few hours ahead to allow the flavours to come together.
Ingredients
45g coriander, leaves and stems chopped (about ½ bunch)
30g parsley leaves, picked
10g fresh ginger, peeled and chopped
1-2 cloves garlic, finely chopped
1 tbsp freshly ground coriander seeds
1 tbsp freshly ground cumin
125ml extra virgin olive oil
zest of 2 limes
salt and pepper to taste
Method
Blend everything together in your blender until pretty smooth. If you need to add a splash more oil to keep the machine running, add a little at a time so it doesn't go too runny. This can be blended the night before.
Serve with grilled oily fish such as mackerel or sardines. For something spicier, try my red chermoula instead.
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Danielle Alvarez is a chef, recipe writer and host of Good Food Kitchen.From our partners
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