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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.