1 tsp Ground Cumin Seed
1 tsp Ground Coriander Seed
½ tsp Ground Cardamom Seed
½ tsp Ground Caraway Seed
1 head each, Cilantro and Parsley, most stems removed and coarsely chopped
1 Serrano Chile, destemmed and deseeded (more if you like it really spicy)
1 Anaheim Chile, destemmed, deseeded, and coarsely chopped
4 large cloves of Garlic, coarsely chopped
2 Lemons or Limes
1 Tbsp, Tahini
- A few minutes to an hour in advance, combine Tahini and juice of one lemon in a small bowl. Let sit at room temperature, and stir every now and then until well mixed
- Combine the first eight ingredients with the juice of remaining Lemon in a food processor and pulse until chopped. This mixture should be coarse and chunky.
- Add the emulsion of tahini and Lemon and pulse until thick and chunky, like a pesto.