Cilantro Pesto Rahk Pahk Chee Gratiem Prik Thai

Ingredients:

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

Method:

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.