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.