Lemon Balm Pesto
Homemade lemon balm pesto is bright and flavorful with the most refreshing aroma ever. It's milder than traditional basil pesto, yet still robust enough to stand up to fresh summer flavors. You'll want to eat it with a spoon!
Equipment
Ingredients
- 1/2 cup Marcona almonds
- 1 lemon juiced, approximately 1/4 cup
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1/4 cup asiago cheese or parmesan
- 2 cups lemon balm leaves
- 1/2 tsp kosher salt to taste
- 1/4 tsp black pepper optional; add to taste
Instructions
- Place the almonds, lemon juice, and cheese into the bowl of a food processor and blend well.
- Add the lemon balm leaves and blend to incorporate. Stop and scrape down the sides 1-2 sides.
- Drizzle the olive oil into the food processor until you reach your desired consistency. Add salt and pepper, if desired, and adjust to taste.
- Serve and enjoy!
Notes
One batch makes just over half a pint, which is about 16 tablespoons.
Fresh pesto should be stored in a glass jar in the fridge for up to 4-5 days. To save it for later use, freeze the whole container or portion it into ice cube trays before freezing cubes for easy serving.
Nutrition
Calories: 95kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 101mg | Potassium: 71mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 253IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg
Servings: 16 tablespoons
Calories: 95kcal