Chermoula Herb Sauce

 

1 tsp. cumin seeds, toasted

1 tsp. coriander seeds, toasted

1 cup cilantro (small stems ok)

1 cup Italian parsley (or sub more cilantro)

1 tsp. fresh ginger (a thin slice about the size of a quarter)

1 tsp. fresh thyme (optional)

2 garlic cloves

½ cup olive oil

Zest from 1/2 lemon (about 1-2 tsp)

2 T. lemon juice

1/4 tsp. aleppo chili flakes -add more for more heat

1/4 tsp. salt, adding ¼- 3/4 tsp. more if using as a marinade

 

Toast seeds in a dry skillet over medium heat, stirring until fragrant and golden. Add all ingredients to a food processor and pulse until well combined, but not too smooth. Keep in an air tight container for up to 4 days in the fridge.