Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik Thai 1.00 teaspoon whole white or black peppercorns 2.00 tablespoon coarsely chopped fresh cilantro roots or leaves and stems 2.00 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 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. Yield: 6 servings