1cup4 oz toasted black walnuts English walnuts, hazelnuts, or sunflower seeds
1teaspoonfreshly ground coriander
½teaspoonfreshly ground fenugreek
1-2large cloves of garlicor 1-2 Tablespoons minced, depending on how much you like garlic “heat”
½teaspoonkosher salt
½teaspooncrushed red pepper, or to taste
Fresh cracked black pepper to taste
¼cupgood tasting oilI used walnut oil here, but flavorless cooking oil is fine, or a mix of extra virgin olive and other oils
2tablespoonswater
¼cupchopped cilantro
2Tablespoonschopped mint
2Tablespoonschopped dill
Instructions
In the bowl of a food processor, grind the garlic garlic, fenugreek, salt, pepper, crushed red pepper, coriander, and nuts or seeds to a meal, add the water, then continue processing until the mixture smooths out a bit, allow at least five minutes, scraping down the bowl occasionally.
Add the herbs and pulse a few times, then drizzle in the oil to get a smooth-ish paste. If the mixture breaks and looks very oily, process it with another tablespoon of cold water to bring it back together. The paste will keep for a week in the fridge.