Cilantro Pesto – Rahk Pahk Chee-gratiem-prik
| 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)
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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