CHERMOULA PASTE

• 3 heaped tbs cumin seeds
• 2 heaped tbs coriander seeds
• 2 small birds eye chillies (seeds removed)
• 2 cloves garlic, crushed
• 2 tbs feshly ground ginger
• 1 tbs smoked sweet paprika
• 60ml (1/4 cup) lemon juice
• 180ml (3/4 cup) Jingilli extra virgin olive oil
• flaked salt
• 1/2 bunch basil leaves (torn)
• cracked black pepper

Dry pan roast the cumin seeds and coriander seeds until fragrant, then crush in a motar and pestle. Combine all the ingredients in a food processor bowl and process until a smooth mixture is formed. Season to taste and transfer to a jar and refrigerate.