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Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik

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Condiments Thai

Ingredients:

  • 1 ts Whole White Or Black
  • Peppercorns
  • 2 tb Coarsely Chopped Fresh
  • Cilantro Roots Or Leaves
  • And Stems
  • 2 tb Coarsely Chopped Garlic

Directions:

CILANTRO PESTO: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about 1/4 cup. For an industrial strength batch use 1 tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini