Ingredients

• 1/4 teaspoon whole coriander seed
• 1/2 teaspoon whole cumin seeds
• 1/4 teaspoon freshly ground black pepper
• 3 green cardamom pods, small internal seeds only, toasted (optional)
• 2-4 medium cloves garlic, roughly chopped
• 4 to 6 fresh Thai bird chilies, red or green (to taste), roughly chopped; or 4 dried chiles de árbol, stemmed, seeded, and torn into fine pieces. I used dried chiles de árbol.
• 1/4 teaspoon kosher salt, plus more to taste
• 2 handful of fresh parsley and cilantro leaves and fine stems (about 2 loosely packed cups of mixed herbs)
• 1/2 cup (120ml) extra-virgin olive oil

Prep Instructions

1. Combine coriander seed, cumin, black pepper, and cardamom seeds (if using and I did) in a mortar and pestle and grind into a powder using a firm, circular motion. Or be super modern and use your kitchen food processor. I like to earn my extra calories if not working out then working in the kitchen
2. Add garlic, chilies, and salt and pound into a rough paste.
3. Add cilantro and parsley one small handful at a time and continue pounding into a rough paste. (By the time you’re done, there should be no pieces of chilies or herbs larger than 1/8 inch remaining.)
4. Pounding constantly, slowly drizzle in olive oil to form an emulsion.
5. The original recipe calls to season to taste with more salt. Originally the recipe suggests using 1 teaspoon of Kosher salt. But I found it over-salted and recommend adding less salt. Remember you can always add more later. But you cannot take it out.
6. The sauce can be served immediately or stored in an airtight container in the refrigerator for several weeks.

Nutrition Facts & Tips