Mike van de Elzen: Chermoula paste

Chermoula paste 

Prep time: 10 minutes 

Serves: 6 

1 cup Italian parsley, roughly chopped  

½ bunch coriander, roughly chopped  

2 white onions, peeled and roughly chopped  

4 cloves garlic  

1 tbsp ground turmeric  

1 tsp ground coriander  

2 tsp ground cumin  

1 tsp garam masala  

2 chilli, crushed  

1 tsp smoked paprika  

2 tsp fine seasalt  

2 fresh lemons juiced  

1 tbsp grapeseed oil 

Take a mortar and pestle or blender and start by smashing up onions followed by the garlic, coriander and parsley.  

Place into a bowl and mix with the rest of the ingredients.

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