Makes 1 cup
This pesto is the perfect condiment for the Corn Fritters, and it also pairs well with fish, chicken and seafood. Toss 3 tablespoons pesto with 2 cups cooked rice for a zesty side dish.
- 2 cloves garlic
- ¼ cup almonds
- 2 cups fresh basil
- ¼ cup fresh lemon balm
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ¼ to ½ cup olive oil
- Salt
- In a food processor or blender, combine garlic and almonds. Process for 20 seconds or until chopped. Add basil, lemon balm, cheese and lemon zest. Process for 30 to 40 seconds or until chopped. With motor running, add lemon juice and ¼ cup olive oil in a steady stream, adding more olive oil until pesto has reached desired consistency.
- Taste and add salt as desired; process 3 seconds to blend. Store tightly covered for up to one week in the refrigerator or up to three months in the freezer.
Photographer, writer, lecturer and culinary herbalist Pat Crocker loves lemon: As a child, Pat could eat fresh lemons as one might eat an orange. At her home in Neustadt, Ontario, Canada, she puts her ‘pucker power’ to work developing new ways to use the clean citrus flavor of lemon balm in recipes. Her newest book, The Vegetarian Cook’s Bible, will be available later this year. For more information about her, visitwww.HerbCompanion.com/contributors.
Click here for the original article, Long Live Lemon Balm: Herb of the Year 2007.
