For ➑⅔ cup coriander
⅔ cup parsley
⅔ cup Thai basil (or substitute regular basil)
4 cups spinach
2 cloves garlic, peeled
2 tbs peeled & chopped fresh ginger
Tear all the stems off the herbs and spinach. (No need to be exact, just rip off most of them.)
Blanch the coriander, parsley, Thai basil, and spinach in a pot of boiling water for about 30 s. As soon as they turn bright green, take them out and drop them into a bowl of ice water.
Take the greens out of the ice bath and shake off excess water (but leave the greens wet). Put them into a blender or small food processor with the garlic and ginger. Blend until you have a smooth, dark green purée. If it’s too thick, add a little water to keep it moving, about 1 tablespoon at a time. Pour purée into an ice cube tray and pop it into the freezer.
To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.
Blanch the coriander, parsley, Thai basil, and spinach in a pot of boiling water for about 30 s. As soon as they turn bright green, take them out and drop them into a bowl of ice water.
Take the greens out of the ice bath and shake off excess water (but leave the greens wet). Put them into a blender or small food processor with the garlic and ginger. Blend until you have a smooth, dark green purée. If it’s too thick, add a little water to keep it moving, about 1 tablespoon at a time. Pour purée into an ice cube tray and pop it into the freezer.
To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.
Excellent for using left over herbs. And a quick tool for cooking.
