Lemon Balm Pesto Recipe
Equipment
Ingredients
- 1 ½ cup lemon balm leaves, rinsed packed
- 2 cups basil leaves packed
- ⅓ cup walnuts
- 3 garlic cloves medium/large
- ½ cup parmesan cheese, shredded
- ½ tsp salt
- 1 tbsp lemon juice freshly squeezed
- ¾ cup olive oil plus more for drizzle
Instructions
- Rinse the fresh leaves. Do this by filling a large bowl with cool water and swirl the leaves to remove any dirt or debris. Then dry the leaves using a salad spinner or pat dry with a towel.
- In a the bowl of a food processor, add the walnuts and garlic cloves. Pulse for 5-10 seconds until mixture is finely chopped.
- Add lemon balm, basil, parmesan cheese, salt, lemon juice, and about ¼ cup of the olive oil. Pulse for about seconds to finely chop.
- With the cover on, turn the machine on and pour the remaining olive oil slowly through the shoot so that it blends into the pesto thoroughly.
- Add to your favorite dish and enjoy!
Notes
Storage
Store in an airtight container in the refrigerator for up to 2 weeks. Store in freezer for up to 1 year.
Yields approx. 2 cups.
Nutrition
Serving: 16servingsCalories: 121kcalCarbohydrates: 1gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 2mgSodium: 124mgPotassium: 42mgFiber: 0.5gSugar: 0.1gVitamin A: 303IUVitamin C: 2mgCalcium: 53mgIron: 0.4mg
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