Also great with lamb, duck, or chicken.
Recipe information
Yield
Makes about 1 cup
Ingredients
1 tablespoon cumin seeds
1 garlic clove, minced
1 1/4 cups finely chopped fresh cilantro
1/2 cup finely chopped fresh Italian parsley
2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/8 teaspoon cayenne pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
Preparation
Stir cumin in small skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar. Add garlic; pound with pestle until paste forms. Transfer to bowl. Mix in cilantro and next 4 ingredients. Stir in olive oil. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover; chill. Let stand at room temperature 1 hour before serving.
