Lemon Balm Pesto
Ingredients:
- 2 cups fresh lemon balm leaves, packed
- 1 cup fresh basil leaves
- 1/2 cup pine nuts (or walnuts)
- 3-4 cloves garlic
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice (optional)
Instructions:
- Wash and dry the lemon balm and basil leaves thoroughly.
- Toast the pine nuts in a dry skillet over medium heat until lightly golden and fragrant (about 3-5 minutes), stirring frequently. Let cool.
- In a food processor, combine:
- Lemon balm leaves
- Basil leaves
- Cooled toasted pine nuts
- Garlic cloves Pulse until coarsely chopped.
- Add the Parmesan cheese, salt, and pepper.
- With the food processor running, slowly drizzle in the olive oil through the feed tube until the mixture is smooth and well combined.
- Taste and adjust seasonings. Add lemon juice if desired for extra brightness.
Storage Tips:
- Store in an airtight container in the refrigerator for up to 1 week
- Freeze in ice cube trays for up to 3 months
Serving Suggestions:
- Toss with pasta
- Spread on sandwiches
- Use as a dip for bread
- Add to roasted vegetables
- Mix into salad dressings