Recipe courtesy of Michele Urvater

Cilantro Paste

Name: Cilantro Paste
Yield: About 1 cup
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

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Level: Easy

Yield: About 1 cup

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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.