Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　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.

　　

Ingredients

Makes about 1 cup

　　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

　　

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.