1/2tspCumin from lightly toasted and ground cumin seeds
1tspGround coriander seeds
pinchRed pepper flakes
3/4tspSalt
Instructions
With a sharp knife, give a rough chop to the bundles of fresh herbs.Place them in the food processor or blender.
In a measuring cup with a spout, place the olive oil, lemon juice and zest, with crushed garlic and spices. Lightly whisk.
Turn the processor on low speed and pour in the olive oil mixture, leaving a slightly rough texture to the sauce.
This easy recipe can be prepared in advance and stored in an airtight container in the fridge for up to 3 days, or frozen in an ice cube tray, then transferred to small packets once frozen.
Video
Notes
Preserved lemon is a lovely replacement for fresh lemon if you have it available.