Wash and dry coriander and parsley, then chop them very finely with garlic.

Ingredients

• 50 gCoriander (cilantro) leaves, raw
• 30 gParsley, fresh
• 16 gGarlic, raw
• 60 gLemon juice, raw
• 40 gOil, olive, salad or cooking
• 4 gSpices, cumin seed
• 4 gSpices, paprika
• 1 gSpices, pepper, red or cayenne
• 4 gSalt, table

Method

1. Wash and dry coriander and parsley, then chop them very finely with garlic.
2. Toast cumin dry in a pan at 150 °C for 1 minute until fragrant, then crush it in a mortar.
3. Grind herbs, garlic, cumin, ground paprika, cayenne and 4 g salt with lemon juice into a coarse paste.
4. Stir in 40 g olive oil and rest 3 minutes. Serve cold in portions of about 50 g with fish or vegetables; the accompaniment is not part of the recipe.