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Cilantro Paste

Courses: Sauces
Serves: 1 people

Recipe Ingredients

4 cups 64g / 2.3ozCilantro leaves - (packed)
  (abt 1 lb coriander weighed with stems on)
2   Garlic cloves - peeled
1/2 cup 118mlUnsweetened coconut milk
1/2 cup 118mlRoasted peanuts
1/4 cup 59mlFresh lime or lemon juice
1 teaspoon 5mlSalt - or to taste

Recipe Instructions

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.

This recipe yields about 1 cup.

USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain chicken broth with vermicelli.

COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6628)


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