Blender Chermoula Sauce

From the kitchen of Carly

Toasted coriander and cumin seeds hit a blender with garlic, lemon, and smoked paprika, creating a silky North African sauce that tastes brighter and more alive than anything from a jar. Fresh cilantro keeps it slightly textured and herbaceous.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13/4 teaspoon coriander seeds
  • 13/4 teaspoon cumin seeds
  • 12 garlic cloves
  • 13/4 cup extra-virgin olive oil
  • 11/4 teaspoon finely grated lemon zest
  • 11/4 cup fresh lemon juice
  • 11 teaspoon smoked paprika
  • 13/4 teaspoon kosher salt
  • 11/4–1/2 teaspoon crushed red pepper flakes
  • 11 cup (packed) cilantro leaves with tender stems
  • 11 cup (packed) parsley leaves with tender stems
  • 11/2 cup (packed) mint leaves

Instructions

  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.