cilantro pesto

1 teaspoon whole white or black peppercorns
2 tablespoons coarsely chopped fresh cilantro root or leaves and stems
2 tablespoons coarsely chopped garlic

Using a mortar and pestle or a pepper mill, grind the peppercorns to a fine powder. Combine the pepper, cilantro, and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor. You may need to add a little vegetable oil or water to ease the grinding. Cover tightly and set aside. Refrigerated, it will keep several days.