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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 1/2 cup
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1 bunch fresh cilantro, coarsely chopped (about 1 cup)

1 bunch fresh flat-leaf parsley, coarsely chopped (about 1 cup)

1/4 cup olive oil, plus more if needed

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

5 jalapeños, seeded and coarsely chopped

4 cloves garlic

Freshly ground black pepper


  1. In a food processor, combine the cilantro, parsley, olive oil, cumin, coriander, salt, cayenne, jalapeños, garlic and a few turns of pepper and blend until the mixture is the consistency of pesto, adding more olive oil if desired. Store in the fridge for up to 3 days, or spoon into ice cube trays, freeze and thaw as needed.