Summary

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

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Instructions

1. 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.
2. Close the jars and store in the refrigerator. The pesto will keep in the refrigerator for 2 - 4 weeks.
3. 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.
4. Makes 2 small glasses of pesto, keeps in the refrigerator for 2 - 4 weeks.