1. Sprinkle the cumin seeds in a skillet and toast them over medium to high heat, stirring, until they smell fragrant, 1 to 2 minutes. Set aside.
2. In the bowl of a mini-chopper or food processor (or in a mortar and pestle), place the parsley, cilantro, garlic, smoked paprika, 1 teaspoon of lemon juice, 6 tablespoons (90ml) olive oil, salt, chili paste, and toasted cumin. Grind until smooth.
3. Taste and add the additional teaspoon of lemon juice and the rest of the olive oil (or more), if necessary, so the sauce is a loose paste.