Lemon Verbena Pesto

By á-47524

by Karen Adler & Judith Fertig

Ingredients

• 1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves)
• 2 garlic cloves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts or English walnuts
• 1/2 cup olive oil
• Fine kosher or sea salt and freshly ground black pepper to taste

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months.