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Taqlieh (Cilantro-Garlic Paste)

From the book Day of Honey by Annia Ciezadlo

Yield

6 Tbsp.

Introduction

Taqlieh freezes beautifully. I usually make a double recipe, scrape the extra into small containers, and pour over enough olive oil to cover (this seals in the flavor). In a good freezer, it can keep for up to 6 months.

Ingredients

	1	head garlic, peeled and smashed (about 3 Tbsp. mashed)
	1	tsp. coarse sea salt
	1	bunch cilantro, thick stems removed, roughly chopped (about 1½ cups)

Steps

Pound the garlic and salt in a mortar with a pestle into a paste. Add the cilantro and mash them together until you get a chunky, fragrant pesto.

This content is from the book Day of Honey by Annia Ciezadlo.

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