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. LISTEN ABOVESee omnystudio.com/listener for privacy information.