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Green Chile Charmoula

['1/2 teaspoon coriander seeds', '1/2 teaspoon cumin seeds', '2 scallions', '2 serrano chiles', '1/2 cup chopped basil', '1/2 cup chopped cilantro', '1/4 cup olive oil', 'Kosher salt, freshly ground pepper', 'A spice mill or a mortar and pestle']

Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
Prepare a grill for medium-high heat. Grill scallions and chiles, turning occasionally with tongs, until lightly charred and blistered in spots but crisp-tender, about 2 minutes for scallions and about 5 minutes for chiles. Transfer to a cutting board. Let cool slightly, then chop and place in a small bowl. Add basil, cilantro, oil, and ground spices to scallions and chiles and mix well; season with salt and pepper.
Charmoula can be made 1 day ahead. Cover and chill.

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