Title: Cilantro pesto - rahk pahk chee-gratiem-prik
 Categories: Thai, Condiments
      Yield: 6 Servings
 
      1 ts Whole White Or Black
           Peppercorns
      2 tb Coarsely Chopped Fresh
           Cilantro Roots Or Leaves
           And Stems
      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.