Process the first four ingredients in the food processor until fine, then add the next four ingredients and salt, pulsing until combined. Last, add the parsley and cilantro, and process until you have a loose, moist paste.
Store bouillon in airtight containers in the freezer. It will last for months and you can always keep a small jar in the fridge for ready use. (If you use the full amount of salt, however, the bouillon won't freeze completely and will remain scoopable, even straight from the freezer.)
Start with 1 teaspoon of bouillon for each cup (250 ml) of water, then adjust to your tastes.