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CATEGORY CUISINE TAG YIELD
Thai Thai, Condiments 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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