Lemon Balm Pesto
Despite the high cost of the traditional pesto ingredient pine nuts, I decided to stick with them because they are high in fat. High fat = richness and flavor. I figure the lemon balm is free, so there's the difference in cost... but if you cannot find pine nuts in bulk ( I buy mine at Costco), use almonds or cashews instead.
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 2 tablespoon servings
- 3/4 cup lemon balm leaves firmly packed
- 1/2 cup pine nuts
- 3/4 cup Parmesan cheese
- 1/4 cup extra virgin olive oil
- 3 TB lemon juice
- 1 tsp fresh chives
- salt and pepper to taste
Place all ingredients in a food processor and pulse until smooth.
Add salt and pepper to taste.
Store in an airtight container for up to one week in the refrigerator or 3 months in the freezer.
Calories: 157kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 151mg | Potassium: 88mg | Vitamin A: 250IU | Vitamin C: 3.5mg | Calcium: 123mg | Iron: 0.8mg