Lemon Balm Pesto Recipe
I recommend gathering lemon balm’s leaves earlier in the growing season when they are tender. Later in the summer, use only the young top leaves for pesto. Be sure to remove the leaves from the fibrous stem before adding them to the food processor. If you avoid cheese, substitute ½ cup nutritional yeast for the Parmesan. You’ll find this recipe in The Healing Garden book, along with a full profile on the cultivation & harvesting of lemon balm, and the medicinal uses of the herb.
Equipment
- Food processor (or blender)
- Airtight container (in case there are any leftovers)
Ingredients
- 3 cups packed fresh and tender lemon balm leaves (Melissa officinalis)
- 1 cup shelled roasted and salted pistachios
- 1 cup extra-virgin olive oil
- 3⁄4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 3-5 cloves garlic - Adjust to your liking.
- 1-3 pinches sea salt - Adjust to your liking.
Directions
- Add all ingredients except the salt to a food processor and blend until uniform.
- Taste and add salt to your preference.
- Refrigerate in an airtight container for up to one week or freeze for up to six months.