In a small skillet  over medium heat, heat the garlic in the SKINS about 5 minutes, make sure to shake the pan often. You will see brown spots appear on the skins. Remove from heat and let cool a bit then remove the skins.

In the same skillet toast the nuts until fragrant, about 5 minutes. Make sure to shake the pan and to watch the nuts so that they do not burn.

To make the pesto, place the basil and the parsley into the food processor or blender and pulse until the leaves are chopped and no large pieces remain.

With the food processor on slowly drizzle the olive oil into the basil and parsley.

Add the garlic(skins removed), walnuts, lemon juice, and cheese to the food processor or blender, pulse until you have your desired consistency.

Taste the pesto and add salt and pepper to taste.