Recipe courtesy of Michele Urvater

Cilantro Paste

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  • Level: Easy
  • Yield: About 1 cup
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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



  1. Rinse the cilantro well and pat dry. Place the leaves in a food processor with the garlic, coconut milk, peanuts and lime juice.
  2. Process into a fine puree and season with 1 teaspoon of salt or to taste. Divide into 1/4 cup containers and freeze.
  3. USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain chicken broth with vermicelli.