This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.
Ingredients
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/4 teaspoon ground cardamom
1 3/4 cups finely chopped cilantro
1 cup finely chopped parsley
1 cup olive oil
2 tablespoons fresh lemon juice
2 small red chiles (such as Holland or Fresno), finely chopped
4 garlic cloves, finely grated
Kosher salt
A spice mill or a mortar and pestle
Directions
Toast peppercorns and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool. Transfer to a spice mill or mortar and pestle and pulse or grind until coarsely ground. Place spices in a small bowl and mix in cardamom.
Pound cilantro in mortar and pestle (or pulse in a food processor) until it's bruised and releases some of its moisture. Mix into spices along with parsley, oil, lemon juice, chiles, and garlic; season generously with salt.
Chermoula can be made 6 hours ahead. Store airtight at room temperature.
