Ingredients

• 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

Instructions

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.
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.
3. Add cilantro, parsley, and mint; process until well combined but slightly textured.
4. Sauce can be made 3 days ahead; chill in an airtight container.