- 4 cups (packed) cilantro leaves (about a pound of coriander weighed with stems on)
- 2 cloves peeled garlic
- 1/2 cup unsweetened coconut milk
- 1/2 cup roasted peanuts
- 1/4 cup fresh lime or lemon juice
Rinse the cilantro well and pat dry. Place the leaves in a food processor with the garlic, coconut milk, peanuts and lime juice.
Process into a fine puree and season with 1 teaspoon of salt or to taste. Divide into 1/4 cup containers and freeze.
USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain chicken broth with vermicelli.
Recipe Courtesy of �Michelle Urvater