Green Harissa
['2 tablespoons cumin seeds', '1 tablespoon coriander seeds', '3 jalapeños, seeded, sliced', '2 small scallions, sliced', '1 small garlic clove, smashed', '1/2 cup extra-virgin olive oil', '1/2 cup flat-leaf parsley leaves', '1/2 cup fresh cilantro leaves with tender stems', '1/4 cup fresh lemon juice', '1 teaspoon fine sea salt']
Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, 2-3 minutes; let cool. Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth. DO AHEAD: Harissa can be made 5 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.
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