This North African-style sauce is also delicious spooned over yogurt or eggs for breakfast, or simply tossed with any roasted vegetable for a flavor-packed side.
- Total Time:
- Yield: Makes 1 1/4 cups
Photography: Bryan Gardner
Source: Martha Stewart Living, October 2016
- 1 cup skin-on hazelnuts (5 ounces)
- 1 1⁄2 teaspoons whole cumin seeds
- 1 teaspoon whole coriander seeds
- 1 1⁄2 cups packed cilantro
- 2 wide strips orange zest, finely chopped (1 tablespoon), plus 1⁄4 cup fresh juice
- 1⁄4 teaspoon finely chopped garlic
- Kosher salt
- 1⁄4 cup extra-virgin olive oil
Preheat oven to 375 degrees. Roast hazelnuts on a baking sheet until fragrant and skins loosen, about 10 minutes. Let cool briefly, then rub off skins with a clean kitchen towel (do not worry about getting them all, just what comes off easily). Let cool completely.
In a small skillet over medium-high, toast cumin and coriander seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle.
Pulse hazelnuts in a food processor until texture resembles coarse meal. Add spices, cilantro, zest, garlic, and 1 teaspoon salt; pulse to combine. Add oil and orange juice; pulse to combine. Chermoula can be refrigerated in an airtight container up to 1 week.