Ingredients
- 1tsp cumin seeds
- 1 tsp coriander seeds
- Big bunch flat leaf parsley (abut 40g)
- Big bunch coriander (about 40g)
- 2 green chillies
- 3 cloves garlic
- 1 bunch spring onions
- 2 tbsp capers (in vinegar, not salt)
- 2 tbsp Dijon mustard
- 1-2 tsp honey
- Salt and pepper
- 100ml olive oil
Place all the ingredients in a food processor and blitz for about one minute, or until it’s a smooth sauce. Store in jars, with a small layer of extra virgin olive oil to stop it oxidising. It should last a few days in the fridge, although I’ve often used this up to two weeks later and it’s been fine.
