Blender Chermoula Sauce Recipe

Blender Chermoula Sauce Recipe

  • 3/4 teaspoon coriander seeds
  • 3/4 teaspoon cumin seeds
  • 2 garlic cloves
  • 3/4 cup extra-virgin olive oil
  • 1/4 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/4–1/2 teaspoon crushed red pepper flakes
  • 1 cup (packed) cilantro leaves with tender stems
  • 1 cup (packed) parsley leaves with tender stems
  • 1/2 cup (packed) mint leaves
  1. Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
  2. Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
  3. Add cilantro, parsley, and mint; process until well combined but slightly textured.
  4. Sauce can be made 3 days ahead; chill in an airtight container.
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