A new refreshing spin on an old classic.
Recipe developed and proven crowd-pleaser by our very own Sarah Wilson
UTENSILS:
• Kitchen Wizz/ Blender
• Measuring Cup
• Measuring Spoon
• Grater
• Glass Mason Jar
INGREDIENTS:
2½ cups loosely packed Redifarms Lemon Balm Leaves
¼ cup Cashew Nuts
¼ cup Sunflower Kernels
¾ cup Extra Virgin Olive Oil
¼ tsp Himalayan Sea Salt
2 Tbsp Nutritional Yeast
1 clove grated Organic Garlic
Zest and Juice of 1 Lemon
Pinch of Pepper
METHOD:
• Remove lemon balm leaves from stems.
• Add all ingredients into a blender and blend well while leaving some texture in the pesto.
• Adjust seasoning to taste.
• Store in a glass jar in the refrigerator for up to 7 days.
VARIATIONS HERBS
• Use fresh Basil instead of fresh Lemon Balm
NUTS
• Swap Cashews for more Sunflower Kernel or Pine Nuts.