LEMON VERBANA OR LEMON BALM PESTO
Light and lemony, this pesto makes a perfect pasta sauce in the spring. Serve on high-protein rotini to create a main dish. Also excellent as a sandwich spread or on crackers as an appetizer. Lemon verbana or lemon balm pesto is more delicate than traditional basil pesto, but makes a lovely seasonal treat. Lemon balm is a perennial herb that is very easy to grow and lovely enough for the front garden. It's an excellent example of an ornamental plant that requires very little care, yet can provide you with free food for years after you plant it. Take cuttings freely; like most herbs, the balm will produce fresh new leaves when pinched back. Let it seed in in the fall, then the next spring pull any unwanted new plants to make a big batch of lemon-balm pesto. Freeze what you don't use within two or three days.
Provided by Sharon123
Categories < 30 Mins
Time 18m
Yield 8 1/4 cup servings
Number Of Ingredients 8
Steps:
- Rinse lemon balm well in a bowl of water. Let it soak until needed.
- Grate parmesan if needed.
- Peel garlic. Set up your food processor with the cutting blade or use a blender. Turn the machine on and drop the garlic in while the blade is turning. Turn off when garlic is minced, after about 10 seconds.
- Rinse the lemon balm well and pat dry with towel. Remove leaves and put in food processor or blender. Put walnuts and salt on top of leaves. Process until finely chopped but still a bit rough.
- With the machine going, slowly pour in olive oil.
- Stop the machine and add parmesan cheese. Process briefly to mix. Taste. Add salt and pepper as needed.
- To serve, stir pesto into hot cooked pasta or spread on bread or crackers. Eat warm or at room temperature.
- Refrigerate or freeze any extra.
- Enjoy!
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MK Official BD
[email protected]Overall, I really enjoyed this pesto. It's a great way to add some flavor to a dish without being too overpowering.
Touhid Tv
[email protected]This pesto is a bit too expensive for my taste. I can find cheaper pesto at the grocery store.
Clara
[email protected]This pesto is delicious! I love the combination of lemon verbena and basil. It's perfect for pasta, grilled chicken, or fish.
Aiden Trujillo
[email protected]I'm not a big fan of lemon verbena, but I still enjoyed this pesto. It's a great way to use up fresh herbs, and it's a nice change from traditional basil pesto.
Tanveer Rock
[email protected]This pesto is a bit too bland for my taste. I would recommend adding more garlic or lemon juice.
Taj Mohon
[email protected]I love the fresh, herbal flavor of this pesto. It's perfect for a light summer meal.
Kareem sharawy
[email protected]This pesto is so versatile. I've used it on pasta, pizza, and even as a marinade for chicken. It's always a hit.
Saim Gill Chand
[email protected]This pesto is delicious! I used it on grilled salmon, and it was a perfect pairing. The lemon verbena added a really nice citrusy flavor.
Kyle kv Malahla
[email protected]I found that this pesto was a bit too oily for my taste. I would recommend using less olive oil next time.
Rahaf Shaltout
[email protected]This pesto is a bit more tangy than I expected, but I still really enjoyed it. It's a great way to add some brightness to a dish.
Andem Donovam Tchossi mauvin
[email protected]I've never tried lemon verbena before, but I'm so glad I did in this pesto. It has a really unique flavor that I love.
Skanto Khan
[email protected]This pesto is so easy to make, and it's a great way to use up fresh herbs. I especially like using lemon balm, which has a nice, delicate flavor.
Jesus Hernandez
[email protected]I love the vibrant green color of this pesto, and the lemon verbena gives it a really nice twist. It's perfect for adding a pop of flavor to pasta, grilled vegetables, or even just a simple piece of bread.
mohammad mohammadomar
[email protected]This pesto is a delightful blend of flavors, with the lemon verbena adding a unique and refreshing citrus note. I used it to top grilled chicken, and it was a hit with my family.