Heat a dry frying pan or skillet over medium heat. Add 3 tsp ground cumin, ½ tsp ground coriander, and 2 tsp paprika and cook, stirring constantly, for 30–60 seconds, until the spices are fragrant and do not burn.

Transfer the toasted spices to a small plate and let them cool for about 1 minute.

In a food processor, combine the toasted spices with 1 cup chopped fresh cilantro, 1 cup chopped fresh parsley, ½ cup extra virgin olive oil, ¼ cup freshly squeezed lemon juice, 4 garlic cloves (chopped), ½ tsp salt, and a pinch cayenne pepper (or to taste).

Pulse the mixture until smooth, stopping to scrape down the sides of the bowl as needed, until you reach the desired consistency (about 30–60 seconds of processing).

Taste and, if desired, adjust seasoning by adding more salt or cayenne pepper to taste.