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Rahk pahk che-gratiem-prik (cilantro pesto)

Yield: 6 Servings

Ingredients:

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

Instructions:

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.

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