Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik

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