Recipe courtesy of Michele Urvater
Episode: Herb Pastes
Save Recipe Print
About 1 cup



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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Umami Bomb Paste

Recipe courtesy of Jeff Mauro

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Grilled Sweet Potatoes with Lime and Cilantro

Recipe courtesy of Bobby Flay

Paste' Fazul

Recipe courtesy of Nadia G

Almond Paste

Recipe courtesy of Jacques Torres

Achiote Paste

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chili Paste

Recipe courtesy of Ming Tsai

Roasted-Garlic Paste

Browse Reviews By Keyword

          Latest Stories