Lemon Balm and Cashew Pesto

I planted a Lemon Balm plant last year and was happy to see it come back this year.  Not only did it come back, but it has GONE C-A-R-A-ZEEE!  It is a huge bush on the side of my house and may overtake the house...well, not really but it has gotten really, really large.  I love to rub my hands across it's leaves to pick up that fresh lemon scent and I love to put it in my sweet tea.  Since it is HUGE, I started searching for other uses for this prolific growing plant and I found one that I am so excited about!

LEMON BALM AND CASHEW PESTO on pasta is such a light summer meal.
It has just a hint of lemon and that nutty taste from the cashews.  Oh my gosh, you will just love it!

Originally from The Cook's Garden

Ingredients:

2 cups packed fresh lemon balm leaves

1 cup packed fresh parsley

3 tsp minced garlic

1/4 cup cashews

1/2 cup olive oil

1/4 cup fresh, shredded Parmesan cheese

1 Tbsp lemon juice

salt and pepper to taste

Combine lemon balm, parsley and cashews in a mini food processor until chopped.

Slowly add olive oil.  Continue to pulse until blended.

Add the lemon juice and Parmesan cheese.  Pulse again.

Then add salt and pepper to taste.  Pulse until combined.

Lemon Balm and Cashew Pesto printable recipe

Add some more fresh shredded Parmesan, cashews and a few more lemon balm leaves to finish it off.

Serve the pesto over pasta, cooked potatoes or freeze it until later.  This lemon pesto so says summer!

Give it a try, I am sure you will love it!

Celebrate the little things that make life sweet,

Christine

You may also like:

Pesto and Goat Cheese Crostini

Lemon Arugula Flatbread

Pesto Chicken Sandwich



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