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Ingredients
- 4 c. Cilantro leaves - (packed) (abt 1 lb coriander weighed with stems on)
- 2 x Garlic cloves peeled
- 1/2 c. Unsweetened coconut lowfat milk
- 1/2 c. Roasted peanuts
- 1/4 c. Fresh lime or possibly lemon juice
- 1 tsp Salt or possibly to taste
Directions
- Rinse the cilantro well and pat dry. Place the leaves in a food processor with the garlic, coconut lowfat milk, peanuts and lime juice. Process into a fine puree and season with 1 tsp. of salt or possibly to taste. Divide into 1/4 c. containers and freeze.
- This recipe yields about 1 c..
- USES: Use to liven up a Tofu and vegetable salad or possibly to spoon into a plain chicken broth with vermicelli.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 208g | |
| Calories 540 | |
| Calories from Fat 402 | 74% |
| Total Fat 45.17g | 56% |
| Saturated Fat 12.45g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2587mg | 108% |
| Potassium 952mg | 27% |
| Total Carbs 23.11g | 6% |
| Dietary Fiber 11.7g | 39% |
| Sugars 5.67g | 4% |
| Protein 22.71g | 36% |
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