Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik

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Title: Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik
Yield: 6 Servings
Categories: Thai, Condiments

Ingredients:

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


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