Ingredients
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 3 garlic cloves peeled
- 3/4 teaspoon ground coriander
- 3/4 teaspoon paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- Zest and juice of 1 lemon
- 1/4 teaspoon kosher salt adjust to taste
- 3/4 cup extra-virgin olive oil
Instructions
- Place the cilantro, parsley, and garlic in a food processor. Pulse until roughly chopped.
- Add the ground coriander, paprika, cumin, red pepper flakes, lemon zest, lemon juice, and kosher salt to the processor. Pulse a few times to combine the ingredients.
- With the food processor running, slowly drizzle in the olive oil until the mixture becomes a slightly textured paste.
- Taste the sauce and adjust salt or spices if needed. Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
