MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Blender Chermoula Sauce
 Categories: Vegetables, Herbs, Citrus, Chiles
      Yield: 1 Cup
 
    3/4 ts Coriander seeds
    3/4 ts Cumin seeds
      2 cl Garlic
    3/4 c  Extra-virgin olive oil
    1/4 ts Lemon zest; fine grated
    1/4 c  Fresh lemon juice
      1 ts Smoked paprika
    3/4 ts Kosher salt
    1/2 ts Crushed red pepper flakes
      1 c  Cilantro leaves with
           - tender stems; packed
      1 c  Parsley leaves with
           - tender stems; packed
    1/2 c  Mint leaves; packed
 
  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 cilantro, parsley, and mint; process until well combined but
  slightly textured.
  
  Do Ahead:

  Sauce can be made 3 days ahead; chill in an airtight container.
  
  Recipe FROM: Epicurious, May 2016
  
  Formatted by: Dave Drum, May 6, 2016
  
  Uncle Dirty Dave's Archives
 
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