Makes 1 small bowl

14 garlic cloves
Handful of fresh cilantro (leaves & stems)
Handful of fresh Thai basil leaves
2 scallions roughly chopped
Juice of 1 fresh lime (~ 4 tablespoons)
2/3 cup olive oil
3/4 teaspoon salt


Using a food processor or blender, combine all the ingredients and pulse until a smooth consistency is reached. Use immediately or store in clean, properly sealed container in the refrigerator. The pesto can last for up to 2 weeks in the refrigerator if kept properly.