This sauce is simple but has so much flavour. I originally made it to accompany roasted vegetables and quinoa, which was great, and I just covered a fried egg on toast with it, which was maybe even greater.
- 4 garlic cloves, chopped
- 2/3 cup cilantro
- 1/3 cup parsley
- 1½ tsp sweet paprika
- ½ tsp ground cumin
- 1/8 tsp cayenne
- ¼ cup extra virgin olive oil
- juice of one large lemon (or more to taste)
Mash the garlic, with 1 tsp salt, into a paste: either in a mortar and pestle or with your knife. Transfer to food processor, add the cilantro and parsley, and process until finely chopped (if using a mortar and pestle, chop the herbs finely beforehand and bruise them in the mortar to release their flavour). Add spices, olive oil, and lemon juice to taste, and process until mixed.
Adapted from Vegetarian Cooking for Everyone.