Lemon Balm & Walnut Pesto Recipe

I had always thought that ‘Pesto’ had to be made with Basil leaves but in fact pesto simply means ‘paste’ in Italian. So you can make it with any green herbs or leaves that you have (or a mix of several) and use any nuts or seeds that you like too. Parmesan cheese is often used but you can use a different cheese or leave it out all together.

Once I started to get into herbalism (see My Unexpected Journey into Herbalism), I started to experiment with different combinations with different health benefits – and as a way to eat a wider range of plant based foods. This pesto recipe uses lemon balm leaves and walnuts

2 cups tightly packed fresh lemon balm leaves (or 1 cup lemon balm, 1 cup basil or parsley)

1/2 cup toasted walnuts

2 cloves garlic*

3 tbsp olive oil

4 tbsp grated parmesan cheese

Juice and zest of a small lemon

Pinch of salt

Put all the ingredients in a food processor and mix until blended.  Cover the surface with plastic food wrap (to stop it discolouring) and set aside until required.

* if you are intolerant of garlic or on a FODMAP diet you can use garlic-infused olive oil.

Italian Pesto is traditionally served stirred through pasta but it is delicious with lots of different dishes.  I often spread it on the base of a pizza or stir some through a soup or casserole for extra flavour.

You can freeze pesto in ice cube trays or other small containers and then transfer to a plastic bag.  Store in the freezer ready to add to your favourite dishes.