Blender Chermoula Sauce
Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood. Try it in our Moroccan Skirt Steak Salad with Chermoula.
Recipe information
Total Time
25 minutes
Yield
Makes about 1 cup
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
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 3
Add cilantro, parsley, and mint; process until well combined but slightly textured.
Do Ahead
Step 4
Sauce can be made 3 days ahead; chill in an airtight container.