Instructions: 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 1/2 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.

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