Blender Chermoula Sauce

Ingredients for Blender Chermoula Sauce

• 3/4 teaspoons coriander seeds

• 3/4 teaspoons cumin seeds

• 2 garlic cloves

• 180ml extra-virgin olive oil

• 1/4 teaspoons finely grated lemon zest

• 60ml fresh lemon juice

• 1 teaspoon smoked paprika

• 3/4 teaspoons kosher salt

• 1/4–1/2 teaspoons crushed red pepper flakes

• 1 cup (packed) coriander leaves with tender stems

• 1 cup (packed) parsley leaves with tender stems

• 1/2 cup (packed) mint leaves

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.