Redifarms Lemon Balm Pesto

A new refreshing spin on an old classic.
Recipe developed and proven crowd-pleaser by our very own Sarah Wilson

• Kitchen Wizz/ Blender
• Measuring Cup
• Measuring Spoon
• Grater
• Glass Mason Jar

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

• 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.

• Use fresh Basil instead of fresh Lemon Balm
• Swap Cashews for more Sunflower Kernel or Pine Nuts.

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