Cilantro paste (mf)

Yield: 1 Servings

Measure Ingredient
4 cups Packed cilantro leaves; about a pound coriander weighed w/ stems
2 Cloves peeled garlic
½ cup Unsweetened coconut milk
½ cup Roasted peanuts
¼ cup Fresh lime or lemon juice
Salt

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.

Yield: About 1 cup

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

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997

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