Lemon Verbena Pesto

by Rosemary Loveall July 10, 2023

Lemon Verbena Pesto

A zesty change up for summer veggies and pasta.
1 cup fresh lemon verbena leaves
1/2 cup walnuts
1/2 – 1 c extra virgin olive oil
1 cup fresh parsley
1/2 tsp lemon zest
lemon juice to taste
1/2 cup Parmesan cheese
1-2 cloves garlic

Put first 6 ingredients in blender or Cuisinart, start blending and slowly drizzle in olive oil. Add oil to desired thickness.