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Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik Thai

Serves: 6 people

Recipe Ingredients

1 teaspoon 5mlWhole white or black
2 tablespoons 30mlCoarsely chopped fresh
  Cilantro roots or leaves
  And stems
2 tablespoons 30mlCoarsely chopped garlic

Recipe 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 tbs 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.

Adapted from Reed Hearon


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