Yield: 12 Servings
|½ cup||Cilantro leaves|
|3 tablespoons||Miso, light colored|
|1 tablespoon||Oil, olive|
|¼ teaspoon||Pepper black|
Chop cilantro in a processor until well chopped. Add the lime juice, miso, olive oil, pepper and mirin. Process until smooth. Scrape down the sides as required. Makes about ½ cup. Will keep a short period if refrigerated. Serve with grilled beef, pork or fish; also over hearty salads. Substitute:Fresh coriander leaves for cilantro.
Japanese soybean paste for Miso. Sweet rice wine for Mirin.