Title: Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik Thai
Categories: Thai Condiment
Yield: 6 Servings
| 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.