Stay calm eat Lemon balm (pesto)

Lemon Balm Pesto

Many have them in the garden or in pots in the yard – you simply can’t avoid this beneficial and soothing herb; lemon balm. Originally from South Europe, it has moved to Scandinavia and when lemon balm first has discovered your garden you will never get rid of it again. No alarm – there are many ways to use this herb and the bees love it too. Lemon balm is amazing in tea, juice and salad and tastes surprisingly delicious as a pesto. Super easy to make:

Lemon balm pesto
2 handful of lemon balm leaves
1 dl of pine nuts
1 dl of olive oil
50 grams of parmesan
2 cloves of garlic (optional)
3 tablespoons of lemon juice
The peel from 1 lemon
Salt & pepper

Toast the pine nuts on a pan – let them get a little color and make sure to flip them often and keep an eye on them. Then pour the pine nuts, lemon balm leaves, parmesan cheese, lemon peel, lemon juice and olive oil into a mortar or food processor. The pesto is finished when you have an even soft texture and now you just need season it with salt and pepper. Store the open pesto in the refrigerator for a maximum of 10 days – always remember to use a clean spoon and always cover the pesto with a little olive oil on top before putting it back in the refrigerator. Unopened pesto when placed cool, can last for ½- 1 year if you pour about ½ cm of olive oil on top of the pesto which makes the oil preserve the pesto. You can also put the pesto into small plastic containers and freeze it.

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