Blender Method:

Rinse parsley and coriander, remove leaves, keep tender stems.

Peel garlic cloves.

Finely chop herbs and garlic.

Season with salt, pepper, cumin, paprika, and Espelette pepper. Mix well.

Add lemon juice and 3-4 tablespoons olive oil. Mix again.

Mortar Method:

Pound garlic and spices (salt, pepper, paprika, and cumin) in a mortar.

Add herbs, olive oil, and lemon juice. Pound until a smooth paste forms.

Adjust seasoning.

Store in an airtight container in the refrigerator for up to a week, covered with olive oil.