1 tbsp. crushed red pepper flakes (or to taste)
1 tbsp. water
1 tsp. ground cumin
½ tsp. ground cardamom
½ tsp. ground coriander
¼ tsp. whole caraway seeds
1 bunch fresh cilantro
4 jalapeño peppers, stemmed and seeded
3 cloves garlic
¾ tsp. kosher salt
2 tbsp. Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
¼ cup Kowalski’s Extra Virgin Olive Oil (or to taste)
- kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste
  1. In a small mixing bowl, combine crushed red pepper flakes and water; set aside for 5 min.
  2. Heat a small skillet over medium heat; add cumin, cardamom, coriander and caraway seeds. Shake pan; remove from heat when spices are warm and fragrant.
  3. In a food processor, combine cilantro, jalapeños, garlic, salt, lemon juice and warm spices; blend until smooth.
  4. Using an oil spout, slowly drizzle in oil until mixture reaches a pesto-like consistency. It should be glossy, smooth and coat the back of a metal spoon without running off quickly.
  5. Season with salt and pepper to taste.
  6. Use immediately or store in the refrigerator, covered, with a thin layer of olive oil for up to 3 days.


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