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Blender Chermoula Sauce

['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']

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

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