Gather and measure all ingredients using weighing scales.

Wash the herbs (coriander and mint/parsley) thoroughly, then remove any large stems.

Lightly toast the cumin seeds, coriander seeds, and black peppercorns in a dry pan over low heat until fragrant.

Peel and slice the garlic; slice the green chili (remove seeds if you prefer less heat).

Place the toasted spices, sliced garlic, sliced chili, and salt into a mortar and pestle.

Grind into a smooth paste.

Finely chop the fresh herbs, then add them to the chili-garlic-spice paste.

Stir in the olive oil and lemon juice, adding more oil for a looser consistency if desired.

Taste and adjust seasoning for salt and heat.

Transfer the Zhoug sauce to a storage container with a tight-fitting lid and refrigerate.

Use within 3 days.

Gather and measure all ingredients.

Wash and prep the herbs (removing large stems), peel and slice garlic, slice chili, and lightly toast spices as above.

Add garlic, chili, herbs, toasted spices, olive oil, and lemon juice to the blender.

Pulse a few times, stopping to scrape down the sides with a spoon or spatula.

You want a coarse texture: avoid blending into a completely smooth purée.

Taste and adjust seasoning with salt, additional chili, or lemon juice.

Transfer to a container, seal, and store in the fridge for up to 3 days.