Ingredients

• 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

 

Instructions

• 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.