Remove the stems and seeds from 10 jalapeños. Split 6 cardamom pods and keep only the seeds.
In a food processor, roughly chop 2 cups of parsley, then 2 cups of cilantro, into coarse pieces.
Add the jalapeños, cardamom seeds, 8 peeled garlic cloves, 1 teaspoon of salt, ¼ teaspoon of ground cumin, 1 pinch of black pepper, and 2 tablespoons of olive oil. Pulse to a coarse paste like a textured pesto.
