Ingredients
1 tsp whole white or black
1 peppercorns
2 tbsp coarsely chopped fresh
1 cilantro roots or leaves
1 and stems
2 tbsp coarsely chopped garlic
Directions
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.
Servings: 6 servings
Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik Recipe brought to you by Recipe Ideas
Categories: Italian; Pesto; Sauce
The History of Recipes
We can follow the history of written recipes back into history, at least as far into history as early Egypt, and possibly even further. Having said that, sadly, these ancient records were just primitive hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered, according to academics is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius compiled a few documents detailing recipes cooked by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvres, entrees and afters, something we still use today. Aspicius tells us how the chefs of Roman times used many aromatic flavours, including some familiar names such as basil, rue and parsley. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices such as basil and rosemary. These new herbs and spices created a surge in manuscripts on cooking, most of which are kept safe in private collections. By the time we get to the twentieth century, cookery publications are in great demand, due to better eduction, leisure time and having more disposable income. Like it or not, the introduction of TV brings us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cilantro Pesto Rahk Pahk Chee Gratiem Prik recipe.
