Cilantro Pesto – Rahk Pahk Chee-gratiem-prik

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Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
	Thai	Condiments, Thai	6	Servings

INGREDIENTS

1	t	Whole White Or Black
		Peppercorns
2	T	Coarsely Chopped Fresh
		Cilantro Roots Or Leaves
		And Stems
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: <1mg Potassium: 15.8mg Carbohydrates: 1.2g Fiber: <1g Sugar: <1g Protein: <1g