Recipe courtesy of Michele Urvater
Cilantro Paste
- Level: Easy
- 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
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.
