pesto
Lemon Balm Pesto
You can store pesto in small 4 oz. canning jars up to 1 week in the refrigerator and 3 months in the freezer. Label your jars and include the date. I always label mine with the name of the food along with the month and year I made them
Servings Prep Time
3cups 15minutes
Cook Time
10minutes
Servings Prep Time
3cups 15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Using a food processor, finely chop the garlic
  2. Add lemon balm a little at a time making sure that it is finely chopped
  3. Add the cashews to the lemon balm and garlic and process until well incorporated
  4. Add the cheese and blend until it has the consistency of paste
  5. Add olive oil slowly, blending well
  6. Spoon pesto into storage containers and drizzle a tiny amount of olive oil on the top
Recipe Notes

Pesto can also be frozen in ice cube trays and then stored in a freezer safe container or bag.  I store mine in small canning jars and then refrigerate for up to a week. I add the salt and pepper to taste depending on what I am using the pesto for.  A little goes a very long way.

This Lemon Balm Pesto recipe is Gluten Free and Vegetarian.

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