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Che's Cardamom & Coriander Chermoula
North African pesto, use as marinade, dip, sauce, dressing, or spread on bread, for BBQ.
Ingredients
| 2 clove(s) | garlic |
| 1/2 tsp | cardamom seeds, ground |
| 3 tbsp | vegetable oil, e.g. grapeseed oil, or virgin olive oil |
| 1 | lemon, juice and zest |
| 1 | chilli pepper, hotness to taste, e.g. jalapeņo, seeded |
| 1 bunch(es) | cilantro - fresh coriander, chopped |
| some | salt and pepper to taste |
Method
Preparation time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a
Mix garlic, cardamom, grapeseed oil, 1-2 tbsp lemon juice and jalapeņo in a mixer, blender, or food processor; add coarsely chopped coriander leaves and lemon zest. Season lightly with salt and pepper. Mix again, scraping mixture from side of the jar between mixing. Add 1-2 tbsp lemon juice or water if necessary.
The mixture should have the consistency of a not too fine pesto. Stored in a tightly closed glass jar, it can be refrigerated for up to two days.
Goes well with fish or seafood, meats or vegetables. Especially nice with lamb, chicken, fried fish, and a BBQ.
Note: using cardamom seeds instead of traditionally cumin seeds, and grapeseed oil instead of olive oil, is according to our personal taste. You can also use sunflower, pumpkin or rape seed oil, safflower or ground-nut oil, as long as it is a good one.
The mixture should have the consistency of a not too fine pesto. Stored in a tightly closed glass jar, it can be refrigerated for up to two days.
Goes well with fish or seafood, meats or vegetables. Especially nice with lamb, chicken, fried fish, and a BBQ.
Note: using cardamom seeds instead of traditionally cumin seeds, and grapeseed oil instead of olive oil, is according to our personal taste. You can also use sunflower, pumpkin or rape seed oil, safflower or ground-nut oil, as long as it is a good one.
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