Preparation:

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.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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