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Epicurious

Blender Chermoula Sauce

5.0

(13)

A lemon squeezer halved lemon and spices on a cutting board next to a large bowl of fresh herbs and a small bowl of...
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

Preparation

  1. 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.

  2. Do Ahead

    Step 4

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

TagsCondimentNorth AfricanAfricanParsleyHerbs & SpicesLemonCitrusFruitGarlicRoot VegetableVegetableDinnerLunchVeganVegetarianNut FreeKetoGluten FreeMake AheadMeal PrepBlenderEpicurious

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