Recipe - Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik

1 teaspoon Whole White Or Black
Peppercorns
2 tablespoon Coarsely Chopped Fresh
Cilantro Roots Or Leaves
And Stems
2 tablespoon 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 One fourth cup.
For an industrial strength batch use 1 tablespoon peppercorns,
One half cup cilantro roots and One half 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