Lemon balm pesto with fresh mint

Ingredients for 1 servings:

• 20 g lemon balm
• 4 fresh mint leaves
• 15 g almonds, chopped, lightly roasted
• 18 g Parmesan, grated or diced
• 1.8 g garlic, finely diced
• 2 g salt
• e.g. chili pepper(s) cut into strips or chili flakes
• 60 ml olive oil, possibly more

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

If desired, coarsely chop the almonds and lightly roast them over low heat without any fat or oil. Peel and dice the garlic and grate the cheese. Roughly chop the lemon balm and mint. Place all ingredients in a tall container and blend until smooth using a hand blender. Stir the pesto thoroughly again and pour into a jam jar or similar container. Ensure the surface of the pesto is always covered with plenty of olive oil. The pesto will keep for several weeks in the refrigerator, uncovered. The salt quantity is only a guideline; this is the amount I used. Test it yourself, because not all salt is created equal.