Blender Chermoula Sauce

sauce herb parsley cilantro mint coriander cumin lemon juice paprika african moroccan flaming hot summer sauce secrets

Ingredients

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

Method

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.

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.

Add cilantro, parsley, and mint; process until well combined but slightly textured.

Sauce can be made 3 days ahead; chill in an airtight container.