½ cup Thai basil
1 bunch of cilantro leaves
2 to 4 cloves of garlic
2 to 3 tablespoons of grated Parmesan cheese
¼ cup walnuts
1 teaspoon sugar
juice of a whole large lemon
salt to taste
Put all ingredients in food processor and process to make paste. Pesto is much better when allowed to rest in the refrigerator for a day or so before serving.
Notes: If you do not have Thai basil use 3 or 4 times as much of regular basil and about half the amount of cilantro. Before adding salt, taste the pesto to see how much it needs. I try not to use very much salt.
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