David points out that just a dab of this sauce is all that’s needed to enliven a dish, so I like to keep a pot of it in the refrigerator. He claims it will last a few days, but I think the flavor is still fresh a week later.
Makes about 3/4 cup, enough for 4–6 servings
1 teaspoon cumin seeds
1/3 cup (15g) coarsely chopped flat-leaf parsley
1/3 cup (15g) coarsely chopped cilantro leaves and tender stems
3 cloves garlic, peeled and chopped
1 teaspoon smoked paprika
1-2 teaspoons fresh lemon juice
6 to 8 tablespoons (90 to 125ml) olive oil
1/2 teaspoon salt
1/2 teaspoon chili paste (or 1/2 to 1 fresh chile, seeded and chopped)
Sprinkle the cumin seeds in a skillet and toast them over medium to high heat, stirring, until they smell fragrant, 1 to 2 minutes. Set aside.
In the bowl of a mini-chopper or food processor (or in a mortar and pestle), place the parsley, cilantro, garlic, smoked paprika, 1 teaspoon of lemon juice, 6 tablespoons (90ml) olive oil, salt, chili paste, and toasted cumin. Grind until smooth. (You'll see from the photograph that my Vitamix is a speedy alternative to chopping!)
Taste and add the additional teaspoon of lemon juice and the rest of the olive oil (or more), if necessary, so the sauce is a loose paste.
