- 2
Ingredients
- /3 cup cilantro
- 2/3 cup parsley
- 2/3 cup Thai basil (or substitute regular basil)
- 4 cups spinach
- 2 cloves garlic, peeled
- 2 tablespoons peeled and chopped fresh ginger
Preparation
Step 1
Tear all the stems off the herbs and spinach. (No need to be exact, just rip off most of them.) Blanch the cilantro, parsley, Thai basil, and spinach in a pot of boiling water for about 30 seconds. 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.