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
It is possible to trace the history of written recipes far back into ancient history, in truth as far as the early Egyptians, and maybe even further. However, mostly, these old cookbooks were just very simple hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled some scripts which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into appetizers, entrees and dessert, something that is very familiar to us today. He also informs us how the Roman cooks used many aromatic flavors, including some familiar names like thyme, fennel and asafoetida. As we move on, there were two interesting cookery books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that appears on menues today, but rather descriptions of the types of food eaten by the rich and powerful of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices led to an outbreak in recipe manuscripts, some of which are now in academic collections. The arrival of television gave us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Cilantro Pesto Rahk Pahk Chee Gratiem Prik recipe.
