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- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp crushed chilli flakes (optional)
- 1 clove garlic, roughly chopped
- 1 tsp smoked paprika
- Juice and zest ½ lemon
- 25g coriander, torn
- 25g parsley, torn
- 3 tbsp olive oil
Toast the coriander seeds, cumin seeds and crushed chilli flakes in a dry frying pan over medium heat for 1-2mins until fragrant. Tip into a small blender or food processor.
Add the garlic, smoked paprika, and lemon zest and juice. Pulse until combined then blend for 30secs until finely chopped.
Add half of the coriander and the parsley, along with the oil. Blend to a paste. Add the rest of the coriander and parsley, blending until fairly smooth. Add up to 1 tbsp cold water if needed.
Keep in an airtight container in the fridge for up to 3 days.