Lemon Balm Pesto with Garlic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 handfuls lemon balm leaves
- 1 handful basil leaves
- 1 large clove (s) garlic, crushed
- 50 g cashew nuts, pine nuts or nuts
- 180 ml olive oil
- 100 ml lemon juice, freshly squeezed, from approx. 2 large organic lemons
- 50 g parmesan, cut into small pieces for the mixer
- salt
Print Recipe
Pin Recipe Instructions
- Crush all ingredients in the blender until a creamy consistency is achieved. Salt the pesto as you like, fill it into small screw-top jars and cover with a thin layer of olive oil.
- Close the jars and store in the refrigerator. The pesto will keep in the refrigerator for 2 - 4 weeks.
- The amount of olive oil given is approximate, as the leaf mass is often very different and everyone wants the pesto to be more solid or liquid as desired.
- Makes 2 small glasses of pesto, keeps in the refrigerator for 2 - 4 weeks.
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