Pesto

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.