Cilantro pesto - rahk pahk chee-gratiem-prik thai

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Recipe by: pepe

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cilantropesto-rahkpahkchee-gratiem-prikthai

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Preparation Time:

10 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.