Recipe - Rahk Pahk Che-Gratiem-Prik (Cilantro Pesto)

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 tb
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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip