How to Make Thai-Style Pesto

Pesto may be an Italian original, but it can have international style. Garlic is the common denominator in the Thai and the original Italian versions, but cilantro takes the place of basil and peppercorns replace the pine nuts. Use this as a condiment to spice up American and Thai dishes alike, or even as a piquant sandwich spread.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Mortar and pestle
• 2 teaspoons white or black peppercorns
• 1/4 cup of finely chopped cilantro (leaves and stems ok)
• 6 or 7 garlic cloves, chopped
• Mild vegetable oil
• Food processor (optional)

1. Grind the peppercorns into a fine powder with the mortar and pestle.
2. Add garlic and cilantro to the pepper and combine them to make a paste.
3. Add a touch of mild vegetable oil to give it desired smoothness.
4. If you choose to use a food processor instead of elbow grease, you can throw all three main ingredients into the food processor after Step 1 and check every few pulses to see how much oil the paste needs to achieve desired consistency.
5. Put in a glass jar with a tight lid, pour a little more oil on top to cover the surface and store refrigerated.