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Thai-Italian Pesto
2 cups basil
1 cup cilantro, roots and leaves, chopped
minced garlic
olive oil
dried galanga
Thai peppers, chopped
Pecorino-Romano, grated
1 tablespoon lime juice
1/4 cup chopped walnuts or pine nuts
Put basil, cilantro, and garlic in blender. Drizzle some olive
oil over. Set aside.
Pour boiling water over galanga to soften.
Add peppers, cheese, lime juice, nuts and more oil to blender.
Drain softened galanga, slice, and add to blender.
Blend, on low speed, stopping to redistribute it as necessary, and
adding more oil as necessary, until it's a chunky paste.
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Cilantro Pesto