- 1½ bunches coriander or flat-leaf (Italian) parsley
- 10 cloves garlic, peeled
- 8 fresh bird’s eye chillies (small hot red chillies), seeds removed
- 3 cardamom pods
- 2 tbsp extra virgin olive oil
- ½ tsp each sea salt and ground black pepper
- In a food processor, place the coriander (or parsley), garlic, chilli, cardamom, olive oil, salt and pepper and process until it forms a spreadable paste.
- Store in the fridge.