Toasting spices is an important step because it really does bring out the flavor compounds, but the idea of getting an additional pan hot and ready to go almost always deters me from doing what I know I should do. Several years ago, when making a curry, it occurred to me to heat the oil and fry the spices in the same pan as the rest of the food. This saved a pan and an unnecessary step. The only thing to keep in mind is to have some of the other ingredient ready to go because when you add the additional, cold vegetables it will cool the oil, keeping the spices from burning.

• 10 garlic scapes, roughly chopped
• 1 bu parsley
• 2 T fresh oregano
• ½ tsp chili flakes
• ¼ tsp cumin
• ½ tsp salt
• 5 limes zest and juice
• 1 C olive oil

1. Heat the oil in a large frying pan until shimmery
2. Turn off the heat
3. Add the chili flakes and cumin until fragrant and starting to pop
4. Add the garlic scapes and toss with the spiced oil and allow to soften as the oil cools
5. In a blender or food processor whiz all ingredients together into a chunky paste
6. Top anything coming off your grill (eggplant, trout, pork chop, zucchini or steak) w/ the sauce