Chermoula

INGREDIENTS

2 cups

cilantro leaves (2 large bunches)

1 1/2 cups

parsley leaves (1 large bunch)

to 4 garlic cloves (to taste), halved, green shoots removed

1/2

to ¾ teaspoon salt (to taste)

2 tsp

cumin seeds, lightly toasted and ground

1 tsp

sweet paprika

1/2 tsp

coriander seeds, lightly toasted and ground

1/8 tsp

cayenne (more to taste)

1/3

to ½ cup extra virgin olive oil, to taste

1/4 cup

freshly squeezed lemon juice