Ingredients
- ¼ teaspoon coriander whole seeds
- ½ teaspoon cumin whole seeds
- ¼ teaspoon freshly ground black pepper
- 3 green cardamom pods toasted, seeds only
- 4 medium garlic cloves roughly chopped
- 4 to 6 Thai bird chiles red or green, roughly chopped (to taste)
- Kosher salt to taste
- 1 cup loosely packed parsley leaves
- 1 cup loosely packed cilantro leaves
- ½ cup extra-virgin olive oil
Method
- Grind coriander, cumin, black pepper, and cardamom seeds into a fine powder using a mortar and pestle.
- Add garlic, chiles, and salt; pound into a paste.
- Gradually add cilantro and parsley leaves, continuing to pound until incorporated.
- While grinding, slowly drizzle in olive oil to emulsify and form a sauce.
- Season to taste with salt. Serve immediately or refrigerate in an airtight container for up to 7 days.