Cilantro Paste

Yield:
About 1 cup
Level:
Easy
Ingredients
  • 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
  • Salt
Directions

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.


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