Lemon Balm Pesto (Vegan, and delicious)

Lemon Balm Pesto

This pesto is the perfect condiment for corn fritters, a topper for pasta and rice or it makes a a great, zesty sandwich spread.

2-3 cloves garlic
2/3 cup cashews (for best results, soak for 12 hours or bring to a boil in water first)
2 cups fresh basil*
1/4 cup fresh lemon balm*
1 tablespoon nutritional yeast
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 to 1/2 cup olive oil
1/2 teaspoon of salt (more or less to taste)
Add pepper to taste if you like it!

Blend garlic and cashews in the food processor until finely chopped. Add basil, lemon balm, nutritional yeast and lemon zest and lemon juice. Finally add olive oil in a steady stream, until pesto has reached desired consistency. I like mine fairly oily so that it mixes well with pasta, but some like a thicker consistency.

*Experiment with the balance of these herbs. You can even try making a pesto with just lemon balm. Increase the amount to at least a cup. It will be strong, but it may be fun with a fish and pasta dish (I know, it’s a vegan sauce, but I aim to be inclusive). I would add lots of oil in this case! For a sparkly taste, try equal amounts of parsley and lemon balm (1/2 to 1 cup each).

 

 

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