2 Tbsp Cumin Seeds
1 Tbsp Coriander Seeds
2 jalapeños, seeded, sliced thinly
2 small scallions, sliced
1 small garlic clove, smashed
1/2 Cup Extra-Virgin Olive Oil (we suggest using the Harissa Olive oil and cutting back on the jalapeño)
1/2 Cup flat-leaf parsley leaves
1/2 Cup fresh cilantro leaves with tender stems
1/4 Cup fresh lemon juice
1 tsp Sea Salt, fine
In a small, dry skillet, lightly toast the cumin and coriander seeds over medium heat, stirring often, until toasted seeds become fragrant, about 2-3 minutes. Remove pan from heat and allow to cool. Transfer toasted seeds to a blender or food processor and purée or pulse with the remaining ingredients until mixture is smooth. Transfer harissa to a serving bowl; can be served immediately at room temperature, or refrigerated and served later.
DO AHEAD: Harissa can be prepared up to five days ahead. To store, press a piece of plastic wrap directly onto surface of harissa. Cover and refrigerate.