Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Charmoula can be made 1 day ahead. Cover and chill.