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.
Course
Sauce
Category
Italian
Prep Time10minutes
Total Time10minutes
Servings375ml
Calories303kcal
AutorElle
Ingredients
2cupspacked lemon balm leaves
2cupspacked basil leaves
4clovesof garlic,minced
1/2cupcashews(almonds, hazelnuts, walnuts, and pine nuts all work well too) (50 g)
1/4 to 1/2cupextra-virgin olive oil(60-125 ml)
freshly squeezed juice from 1 lemon(about 4 tablespoons)
1/2cupparmesan(50 g)
salt to taste
Method
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.
Notes
To store:
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!