Recipe information
Yield
Makes 1 1/2 cups
Ingredients
2
cups coarsely chopped fresh cilantro (leaves and stems)
2
fresh lemongrass stalks, bottom 4 inches only, thinly sliced
1
/3 cup fresh Thai or regular basil leaves
5
scallions, white and pale-green parts only, chopped
1
/3 cup fresh lime juice (about 2 limes)
2
fresh green Thai chiles, chopped
1
tablespoon plus 1 teaspoon finely grated peeled fresh ginger
2
garlic cloves, chopped
2
fresh or frozen kaffir lime leaves (optional)
1
teaspoon coarse salt
Need to make a substitution?
Preparation
Blend all the ingredients in a blender until smooth. The paste can be refrigerated, in an airtight container, up to 3 days, or frozen up to 3 weeks.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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