1 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 bunch of flat parsley
1 bunch cilantro 
1/2 cup green Serrano or Thai green chiles 
5 garlic cloves, peeled
1 tablespoon  lime or lemon juice
1/2 cup olive oil
Celtic sea salt and black pepper to taste 

In a small frying pan, on medium heat, dry roast the cumin and cardamom for 1 minute or until aromatic. Put all the ingredients in a food processor, and process for 1 minute. Store in a glass container and cover with olive oil.