Adapted from Chef Cohen’s Secret-Weapon Stir-Fry Sauce
Yield: Roughly 20, 1-oz cubes
1 bunch cilantro
1 bunch parsley
1 cup Thai basil
4 cups Tatsoi spinach
3 cloves garlic, peeled
3 TBS fresh ginger, peeled and chopped
- Bring a large pot of water to boil. Prepare an ice bath and set aside while you prep the ingredients.
- Chop the bottom stems from the bunches of cilantro and parsley. Remove the woody stems from the Thai basil and discard.
- Once the water comes to a boil, blanch the cilantro, parsley, Thai basil, and spinach for 30 seconds, or until they turn bright green. Remove from water and drop into the ice bath.
- Remove the greens from the ice bath, shaking off the majority of the excess water (but keeping them still slightly wet - don’t dry them off). Add the blanched greens to a food processor or blender along with the garlic and ginger and blend until a smooth, dark green puree forms. You can add more water 9a TBS at a time) to help the mixture move if it is too thick.
- Press puree into ice cube trays, cover lightly with saran wrap and freeze. Once frozen, cubes can be stored tightly sealed in a freezer bag for a few months.
- Add to soups, pasta, omelets, or fried rice for an added kick of flavor.