Spicy cilantro and parsley green sauce (zhug)

I simplified this recipe significantly. I blended aging fresh parsley tops, baked garlic clove, 3 true lemon packets, salt, olive oil. This became a bright green tangy sauce. I may use it as part of a base for an Asian noodle dish.

Made this twice so far. It goes so well with anything, and can be as spicy or not as you like.