Instructions: 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 1/4 cup containers and freeze.

This recipe yields about 1 cup.

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

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