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Lemon balm pesto

updated

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Ingredients for 1 servings:

  • 2 bunches of lemon balm
  • 75 g walnuts
  • 75 g Parmesan
  • 175 ml olive oil
  • 3 dashes lemon juice
  • 1 pinch of salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with walnuts

Pick the lemon balm leaves, wash them, and drain well. Roast the walnuts in a nonstick pan without fat for about 5 minutes, then roughly chop them with a hand blender or food processor. Add the coarsely chopped Parmesan cheese, lemon balm, olive oil, and lemon juice and blend everything thoroughly. Season the pesto with salt and pour into jars. Drizzle with a dash of olive oil to keep it fresh in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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