Hazelnut-Cilantro Chermoula

Name: Hazelnut-Cilantro Chermoula
Prep time: 15 min
Total time: 20 min
Ingredients: 1 cup skin-on hazelnuts (5 ounces); 1.5 teaspoons whole cumin seeds; 1 teaspoon whole coriander seeds; 1.5 cups packed cilantro; 2 wide strips orange zest, finely chopped (1 tablespoon), plus ¼ cup fresh juice; 0.25 teaspoon finely chopped garlic; Kosher salt; 0.25 cup extra-virgin olive oil

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

20 mins

Yield:

Makes 1 1/4 cups

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.

Ingredients

1 cup skin-on hazelnuts (5 ounces)
1 ½ teaspoons whole cumin seeds
1 teaspoon whole coriander seeds
1 ½ cups packed cilantro
2 wide strips orange zest, finely chopped (1 tablespoon), plus ¼ cup fresh juice
¼ teaspoon finely chopped garlic
Kosher salt
¼ cup extra-virgin olive oil

Directions

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.