Zhoug - cooking recipe

Ingredients

2 bunches cilantro, roughly chopped (leaves and teder stems)
2 bunches Italian parsley, roughly chopped (leaves only)
12 garlic cloves, finely minced
8 thai green chilies, minced
4 serrano chilies, minced
6 shallots, thinly sliced
4 tablespoons extra virgin olive oil
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon black peppercorns
2 pinches ground cardamom
salt
extra virgin olive oil

Preparation

Add parsley, cilantro, garlic, chiles, shallot and olive oil to a bowl.
Toast cumin, coriander and peppercorns in dry saute pan until fragrant but not smoking.
Cool then add to spice grinder and turn into a powder.
Add powder, salt and cardamom to sauce.
Stir in enough olive oil to make a thick chunky green salsa.
Add the mixture to the food processor and pulse until the mixture is mixed well and coarse in texture.
Taste, and reseason as needed.