By Sharon123 on July 04, 2010
"Light and lemony, this pesto makes a perfect pasta sauce in the spring. Serve on high-protein rotini to create a main dish. Also excellent as a sandwich spread or on crackers as an appetizer. Lemon verbana or lemon balm pesto is more delicate than traditional basil pesto, but makes a lovely seasonal treat. Lemon balm is a perennial herb that is very easy to grow and lovely enough for the front garden. It's an excellent example of an ornamental plant that requires very little care, yet can provide you with free food for years after you plant it. Take cuttings freely; like most herbs, the balm will produce fresh new leaves when pinched back. Let it seed in in the fall, then the next spring pull any unwanted new plants to make a big batch of lemon-balm pesto. Freeze what you don’t use within two or three days."
Serving Size: 1 (521 g)
Servings Per Recipe: 1
"I made this with some lemon balm that I got at a farmer's market. Substituted almonds for the walnuts, and added some lemon juice, just because I like it that way. It was soooo good!! Delicous!"