| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Thailand, 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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