Cilantro Paste

Courses: Sauces
Serves: 1 people

Recipe Ingredients

4 cups		Cilantro leaves - (packed)
		(abt 1 lb coriander weighed with stems on)
2		Garlic cloves - peeled
1/2 cup		Unsweetened coconut milk
1/2 cup		Roasted peanuts
1/4 cup		Fresh lime or lemon juice
1 teaspoon		Salt - 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.

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

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