Lemon Verbana or Lemon Balm Pesto
Brighten up your culinary repertoire with this vibrant and aromatic Lemon Verbena or Lemon Balm Pesto, a delightful twist on the classic pesto recipe! Featuring the zesty, citrusy essence of lemon verbena or lemon balm combined with the earthy richness of fresh basil, this pesto is the perfect balance of fresh herbs and bold flavors. Toasted walnuts or pine nuts add a subtle nuttiness, while Parmesan cheese and garlic provide depth and savory notes. A splash of fresh lemon juice enhances the pesto’s tanginess, making it an irresistible addition to pasta, sandwiches, or even as a dip. Ready in just 15 minutes, this versatile recipe is a fresh and flavorful way to elevate any meal. Great for seasonal cooking and packed with natural ingredients, it’s a must-try for pesto lovers and garden-to-table enthusiasts alike.
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Recipe Information
Ingredients
- 1 cup (packed) lemon verbena or lemon balm leaves
- 0.5 cup (packed) fresh basil leaves
- 0.25 cup raw unsalted walnuts or pine nuts
- 0.25 cup Parmesan cheese (grated)
- 2 small garlic cloves
- 2 tablespoons fresh lemon juice
- 0.3 cup extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse and pat dry the lemon verbena or lemon balm leaves and the fresh basil leaves to remove any dirt or residue.
In a dry skillet over medium heat, lightly toast the walnuts or pine nuts for 2-3 minutes, stirring frequently, until they are fragrant. Remove from heat and set aside to cool.
Peel the garlic cloves and roughly chop them for easier blending.
In a food processor, combine the lemon verbena or lemon balm leaves, basil leaves, toasted nuts, grated Parmesan cheese, and chopped garlic.
Pulse the mixture a few times until it starts to break down into a coarse paste.
Add the fresh lemon juice, salt, and black pepper to the food processor. Blend the mixture again while slowly drizzling in the olive oil through the feed tube until the pesto is smooth and well-combined. Stop to scrape down the sides as needed to ensure even blending.
Taste the pesto and adjust seasoning with more salt, pepper, or lemon juice as needed.
Transfer the finished pesto to an airtight container if not using immediately. Store in the refrigerator for up to a week or freeze for longer storage.
Serve the Lemon Verbena or Lemon Balm Pesto with pasta, as a spread, or as a condiment for your favorite dishes.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 1.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 835 mg | 64% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
