- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1/4 teaspoon ground cardamom
- 1 3/4 cups finely chopped cilantro
- 1 cup finely chopped parsley
- 1 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 small red chiles (such as Holland or Fresno), finely chopped
- 4 garlic cloves, finely grated
- Kosher salt
- A spice mill or a mortar and pestle
- Toast peppercorns and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool. Transfer to a spice mill or mortar and pestle and pulse or grind until coarsely ground. Place spices in a small bowl and mix in cardamom.
- Pound cilantro in mortar and pestle (or pulse in a food processor) until it's bruised and releases some of its moisture. Mix into spices along with parsley, oil, lemon juice, chiles, and garlic; season generously with salt.
- Chermoula can be made 6 hours ahead. Store airtight at room temperature.