Ingredients:
- 2 cups fresh lemon balm leaves (packed)
- 1/2 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts, if preferred)
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- Juice of 1/2 lemon
Instructions:
- Prepare the Ingredients: Rinse the lemon balm and basil leaves thoroughly. Pat them dry with a kitchen towel or use a salad spinner.
- Combine Ingredients: In a food processor, combine the lemon balm leaves, basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until the mixture is finely chopped.
- Add Olive Oil: While the food processor is running, slowly pour in the olive oil until the mixture is smooth and well combined.
- Season: Add salt, pepper, and lemon juice to taste. Pulse a few more times to mix everything well.
- Adjust Consistency: If the pesto is too thick, you can add a bit more olive oil until you reach your desired consistency.
- Serve: Transfer the pesto to a bowl or jar. Serve immediately, or store in the refrigerator for up to a week. You can also freeze the pesto in ice cube trays for longer storage.
Tips:
- Nuts: Feel free to substitute pine nuts with walnuts or almonds for a different flavor.
- Cheese: For a dairy-free version, use nutritional yeast instead of Parmesan cheese.
- Serving Suggestions: This pesto is great with low-carb pasta, zoodles, as a dip for veggies, or as a spread on low-carb bread or crackers.
