Lemon Balm Cashew Pesto

Lemon Balm Cashew Pesto

-1.5 cups of lemon balm leaves

- 1 cup of parsley

-1 large clove of garlic

-1/4 cup of halved cashews

- 1/3 cup of olive oil 

- juice of one lemon (include pulp)

- 1 tsp himalayan sea salt

-1 tsp black ground pepper 


Place all ingredients in a blender and mix. Since the consistency is think, you may need to stop and scoop the sides of the mixer from time to time. Scoop into a mason jar or small container. Keep refrigerated. 

Lauren MitchellComment