Zhug

• 1 to 3 jalapeno, halved and de-seeded. Start with 1 pepper and add more according to your heat preference.
• 1 bunch cilantro; stems and leaves washed, rough chopped (roughly 2 cups)
• 1 bunch flat leaf parsley; stems and leaves washed, rough chopped (roughly 2 cups)
• 4 cloves of garlic, smashed
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon ground cumin
• 1/2 teaspoon cardamom powder (optional)
• 1/4 cup olive oil, more to cover

1. Place all ingredients in a food processor and pulse to combine.
2. Slowly drizzle in olive oil to combine. Do not overblend the zhug, it should maintain a little texture like a chunky pesto.
3. Taste the zhug; add more salt to taste, add more jalapeno for desired spiciness.
4. Store the zhug in an airtight container; pour a little olive oil on top to coat the surface to prevent oxidation and store in the refrigerator for up to 1 week.

pepper, cilantro, flat leaf parsley, garlic, kosher salt, black pepper, caraway seeds, ground cumin, cardamom powder, olive oil

Taken from food52.com/recipes/72133-zhug (may not work)