Blender Chermoula Sauce
This Moroccan sauce is the perfect finish for both meat and seafood dishes. Simple but full of flavour, our Extra Virgin Olive Oil shines through.
3/4 teaspoon coriander seeds
3/4 teaspoon cumin seeds
2 garlic cloves
3/4 cup SkapEti Extra Virgin Olive Oil
1/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon smoked paprika
3/4 teaspoon salt
1/4–1/2 teaspoon 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. Let cool, then lightly crush with a heavy skillet.
Purée toasted seeds, garlic, SkapEti 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.
NOTE: This can be made 3 days ahead; store in air tight container in fridge.