Cilantro paste

Yield: 1 Cup

Measure Ingredient
4 cups (packed) cilantro leaves
2 Cloves peeled garlic
½ cup Unsweetened coconut milk
½ cup Roasted peanuts
¼ cup Lime or lemon juice
Salt

COOKING MONDAY TO FRIDAY #MF

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 ¼ cup containers and freeze.

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

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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