Equipment
* optional
Ingredients
Aromatics & Herbs
- 30 g fresh cilantro, leaves and tender stems
- 30 g fresh parsley, leaves only, flat-leaf
- 10 g fresh mint, leaves only
- 4 garlic cloves, peeled
- 1 fresh red chili, stemmed and seeded
- ½ preserved lemon, rind only, rinsed well
Spices & Base
- 5 g cumin seeds
- 2 g coriander seeds
- 2 g sweet paprika
- 1 g cayenne powder
- 120 ml extra virgin olive oil
- 30 ml lemon juice
- 3 g sea salt
Nutrition (per serving)
Method
Place the cumin and coriander seeds in a dry small frying pan over medium heat. Toast for 1-2 minutes until fragrant and slightly darkened, shaking the pan constantly to prevent burning.
Transfer the toasted seeds to a mortar and pestle or spice grinder. Crush into a fine powder. Allow to cool slightly.
In a food processor, combine the cilantro, parsley, mint, garlic, red chili, preserved lemon rind, toasted spice mixture, paprika, and cayenne. Pulse repeatedly until the herbs are finely chopped but not pureed into a smooth liquid.
With the processor running on low speed (or whisking by hand in a bowl), slowly stream in the olive oil and lemon juice to create a rustic emulsion. Taste and adjust salt if needed.
Chef's Notes
- Texture matters: Hand-chopping yields a more rustic, authentic texture ideal for spooning over grilled fish, while a food processor creates a better marinade consistency.
- Preserved lemon is potent. If omitting, increase the lemon juice by 15ml and add 1 tsp of lemon zest to compensate for the missing floral citrus notes.
- Allow the sauce to sit for at least 20 minutes before serving to let the flavors meld.
- This base is incredibly versatile; try stirring it into yogurt for a quick dip or tossing with roasted potatoes.
Storage
Refrigerator: 1 week — Store in an airtight jar with a thin layer of olive oil on top to prevent oxidation.
Freezer: 3 months — Freeze in ice cube trays for easy portioning.
