Cilantro Paste Recipe - Cooking Index
Cilantro Paste Recipe - Cooking Index
| 4 cups | 64g / 2.3oz | Cilantro leaves - (packed) |
| (abt 1 lb coriander weighed with stems on) | ||
| 2 | Garlic cloves - peeled | |
| 1/2 cup | 118ml | Unsweetened coconut milk |
| 1/2 cup | 118ml | Roasted peanuts |
| 1/4 cup | 59ml | Fresh lime or lemon juice |
| 1 teaspoon | 5ml | Salt - or to taste |
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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