3/4 teaspoon coriander seeds
3/4 teaspoon ground cumin
2 garlic cloves
¾ cup extra-virgin olive oil
¼ teaspoon finely grated lemon zest
¼ 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
1 cup (packed) parsley
Toast coriander seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a mortar and pestle.
Purée toasted seeds, cumin, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender or food processor until spices are ground and the mixture is very smooth.
Add cilantro, parsley, and mint, puree until well combined but slightly textured.
Store in an airtight container in the refrigerator for up to three weeks