Ingredients Jump to Instructions ↓

  1. 1 teaspoon Whole White Or Black

  2. Peppercorns

  3. 2 tablespoons Coarsely Chopped Fresh Cilantro Roots Or Leaves

  4. And Stems

  5. 2 tablespoons Coarsely Chopped Garlic

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 ¼ cup. For an industrial strength batch use 1 tb peppercorns, ½ cup cilantro roots and ½ 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.

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