Stir cumin in medium skillet over medium heat until aromatic, about 1 minute. Transfer to medium bowl.

Heat 1 tablespoon oil in same skillet over medium heat. Add green onions and saut� 2 minutes. Add to cumin.

Add remaining 4 tablespoons oil, verjus, cilantro, lime juice and chili powder (if desired) to bowl and whisk to blend. Season with salt and pepper.