Lemon Balm/ Summer

Lemon balm is a bushy perennial generally refers to plants traditionally grown for their flavour, fragrance or medicinal qualities. Widely grown herbs include mint, sage, marjoram and lemon balm, but ‘herb’ is a very broad term that can cover a huge diversity of plants herb with deliciously lemon-scented leaves and creamy-white or pale purple flowers in summer. It is vigorous are healthy, strong-growing plant stems, especially when new growth is produced vigorous and easy to grow in sun or light shade. The leaves give a lemony kick to salads, sauces and fish dishes, and make a refreshing herb tea.

HOW TO GROW

1. Prepare mug with gravel and soil pellet. Plan seeds 6mm deep and give it a good watering. Place the mug in a sunny window.

2. Continue to water the plant regularly.

3. When grown, take cuttings of the zest leafs and enjoy!

LEMON BALM PESTO

Ingredients

1. Fresh lemon balm leaves

2. Parmesan or Pecorino Romano – I use whatever I happen to have at the moment, we love both versions

3. Almonds – raw, whole almonds with their brown thin peel still on

4. Olive oil – make sure to use a mild sort, if the oil is too bitter, you will taste it. As an alternative use half olive oil and half a neutral-tasting vegetable oil or avocado oil, it has a milder flavor.

5. Lemon juice – freshly squeezed

6. Garlic – about 5 medium cloves for one batch, use depending on their size and on your taste

7. `Salt and pepper

Method

1. Wash the herbs very well. Spread on clean kitchen towels and use another towel to pat them dry.

2. Remove the leaves from the stems and weigh the needed amount of leaves. Discard the stems.

3. Chop them roughly and place them in a food processor. Process to a rough paste. (1)

4. Add the remaining ingredients: cubed cheese, whole almonds, roughly chopped garlic, lemon juice, salt, pepper, and oil.

5. Process everything to obtain a smooth paste. Scrape the walls of the food processor a few times in between. (2)

6. Transfer the pesto into small jars, pressing well with a teaspoon to avoid air holes.

7. Place the lids on the jars, but don’t screw them too tightly if you intend to freeze the pesto.