Ingredients:

• coriander, whole* 1/4 tsp
• cumin, whole* 1/2 tsp
• cardamom pods, seeds, toasted* 3
• freshly ground black pepper 1/4 tsp
• garlic, roughly chopped 4 cloves
• chilies, fresh Thai, chopped† 4 to 6
• salt 1/2-1 tsp
• parsley, cilantro, fresh 2 oz (2 cups)
• extra-virgin olive oil 1/2 cup

1. Combine coriander seed, cumin, black pepper, and cardamom seeds in a mortar and pestle and grind into a powder using a firm, circular motion.
2. Add garlic, chilies, and salt and pound into a rough paste.
3. Add cilantro and parsley one small handful at a time and continue pounding into a rough paste. (By the time you're done, there should be no pieces of chilies or herbs larger than 1/8 inch remaining.)
4. Continue grinding and slowly drizzle in olive oil to form an emulsion.
5. Jump to "Serving and storing" below.

• coriander, ground 1/4 tsp
• cumin, ground 1/2 tsp
• cardamom, ground 1/4 tsp

1. Place spices, garlic, chiles and salt in a food processor. Pulse several times.
2. Divide cilantro and parsley into 4-5 batches then add one batch at a time through the feed tube. Process to get a coarse blend.
3. While processor is running gradually add the olive oil. The mixture should emulsify fairly quickly.
4. When ingredients look more or less evenly mixed, consider it done.

5. Regardless of preparation method, Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks.