Basil and Lemon Balm Pesto
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
2 cups packed lemon balm leaves2 cups packed basil leaves5 cloves garlic¼ cup sunflower seeds1 tbsp kosher salt½ tsp black pepper¼ cup canola oil2 tbsp extra virgin olive oil1 tbsp lemon juice
Combine the herbs, garlic, seeds, salt and pepper in a food processor and pulse to finely chop.
With the motor running, stream in the canola oil, EVOO and lemon juice until a relatively smooth paste is formed.
Transfer to a jar (or ice cube mould for freezing) and store in the fridge up to 1 week or freeze up to 3 months.
Serving Size: Makes ~1 cup, 16 (1 tbsp) servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
With the motor running, stream in the canola oil, EVOO and lemon juice until a relatively smooth paste is formed.
Transfer to a jar (or ice cube mould for freezing) and store in the fridge up to 1 week or freeze up to 3 months.
Serving Size: Makes ~1 cup, 16 (1 tbsp) servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 60.9
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 8.8 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.6 g
- Protein: 0.7 g
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