Recipes

Hazelnut-Cilantro Chermoula

Active Time: 15 minutes
Total Time: 20 minutes
Makes: 1¼ cups

This North African-style sauce is also delicious spooned over yogurt or eggs for breakfast, or simply tossed with any roasted vegetables for flavor-packed side.

Ingredients
1 cup skin-on hazelnuts (5 ounces)

1½ teaspoon whole cumin seeds

1 teaspoon whole coriander seeds

1½ 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
1. Preheat oven to 375°. 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.