Red chermoula recipe

90g coriander (about 1 bunch), leaves and stems chopped

2 tbsp smoky sweet paprika

2 tsp freshly ground cumin

1 tsp ground cayenne (or to taste)

1 tsp fine salt 

1 clove garlic, finely chopped

20g ginger, finely sliced

100ml extra virgin olive oil

juice of 1 lemon

black pepper to taste