Lemon Balm Pesto
Lemon balm pesto with fresh basil, cashews, tangy lemon, and parmesan (vegan alert: this also tastes great without the cheese!). Totally healthy, easy and delicious.
Prep Time 10 minutes
Total Time 10 minutes
Servings 375 ml
Calories 303 kcal
packed lemon balm leaves
packed basil leaves
(almonds, hazelnuts, walnuts, and pine nuts all work well too) (50 g)
1/4 to 1/2
extra-virgin olive oil
freshly squeezed juice from 1 lemon
(about 4 tablespoons)
salt to taste
Put all the ingredients for the pesto in a food processor and blend until smooth.
No food processor? No problem, I use a handheld mixer for the same results. Or go traditional... when it comes to making pesto, you can't go wrong with a pestle and mortar.
- In the fridge…Transfer the pesto into glass jar(s) and top with a little olive oil to completely cover the surface (this stops the basil from oxidizing and turning brown). Keep in the fridge for up to one week; some argue it’ll last up to three.
- In the freezer…If doing this, omit the cheese from the recipe and add it after you've defrosted the pesto. Transfer to a freezer friendly container or – TIP -- spoon the pesto into an ice tray, freeze until solid, then remove the pesto “cubes” from the tray and transfer to a plastic freezer bag. Defrost as many cubes as you need at any one time by storing them in the fridge overnight. Voila, so easy!