Ingredients

　　2 cups coarsely chopped fresh cilantro (leaves and stems)

　　2 fresh lemongrass stalks, bottom 4 inches only, thinly sliced

　　1/3 cup fresh Thai or regular basil leaves

　　5 scallions, white and pale-green parts only, chopped

　　1/3 cup fresh lime juice (about 2 limes)

　　2 fresh green Thai chiles, chopped

　　1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger

　　2 garlic cloves, chopped

　　2 fresh or frozen kaffir lime leaves (optional)

　　1 teaspoon coarse salt

　　Blend all the ingredients in a blender until smooth. The paste can be refrigerated, in an airtight container, up to 3 days, or frozen up to 3 weeks.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.