Cilantro sour "cream"

You know when you get a bunch of cilantro, and then you only use a few measly leaves sprinkled on your main dish? You have most of the bunch left over, and often it just sits in your fridge or on your counter and rots. Well, here's a super easy recipe that can make use of that left over cilantro and it keeps for about a week, making you feel really good about yourself for not wasting food. Oh yeah, and it's also super yummy.

Ingredients:

1 bunch (more or less) cilantro leaves

Juice of 1 lemon

1 14 oz. package tofu (you can use silken or regular, but NOT the tetrapak kind of silken)

2/3 c. oil

salt

Blend the cilantro, lemon juice, salt and tofu in a food processor. Drizzle in the oil through the feed tube. Whir it around in there 'til you've got a nice creamy consistency.

Tastes amazing on anything Mexican themed as well as in wraps.