¼teaspooncrushed red pepper flakes ( or more to taste0
1cuppacked cilantro leaves with tender stems
1cuppacked parsley leaves with tender stems
½cuppacked mint leaves
Instructions
Place the coriander and cumin seeds in a small dry skillet and toast until fragrant, tossing frequently, about 2 minutes.
Transfer to a mortar and pestle, let cool, then lightly crush. (alternatively crush with the bottom of a heavy pan)
Transfer the toasted seeds to a blender and add the the garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes. Purée until the spices are ground and the mixture is very smooth.Note: If you prefer a milder garlic flavour, sauté the minced garlic in 2 tablespoons of the olive oil for 1-2 minutes before adding to the blender to purée with the spices.
Add the cilantro, parsley, and mint; pulse until the mixture is well combined but still slightly textured.
Notes
The chermoula sauce can be made ahead and stored, refrigerated in an airtight container for 3 – 5 days. Remove from the refrigerator and allow to come to room temperature before using.To freeze, spoon into ice cube trays and freeze. When the chermoula is frozen solid, remove from the ice cube tray and place in a freezer bag. Use individual cubes as needed. Frozen chermoula will keep for up to 3 months.