Hazelnut-Cilantro Chermoula

Photo: Bryan Gardner
Prep Time:
15 mins
Total Time:
20 mins
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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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