I've got so much awesome Basil right now, I've been making lots of Pesto. When I was over in Courtney, visiting their amazing library, I was reading about the Herb of the Year for 2007, Lemon Balm. I've got lots of Lemon Balm, so I decided to make this yummy sounding Lemon Balm Pesto
This pesto is the perfect condiment for the Corn Fritters above, and it also pairs well with fish, chicken and seafood. Toss 3 tablespoons pesto with 2 cups cooked rice for a zesty side dish.
2 cloves garlic
1/4 cup almonds
2 cups fresh basil
1/4 cup fresh lemon balm
1/4 cup freshly grated parmesan cheese
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup olive oil
salt
In a food processor or blender, combine garlic and almonds. Process
for 20 seconds or until chopped. Add basil, lemon balm, cheese and
lemon zest. Process for 30 to 40 seconds or until chopped. With motor
running, add lemon juice and 1/4 cup olive oil in a steady stream,
adding more olive oil until pesto has reached desired
consistency. Taste and add salt as desired; process 3 seconds to
blend. Store tightly covered for up to one week in the refrigerator or
up to three months in the freezer.
