Lemon Balm Oregano Pesto

Homespun Seasonal Living

Use up the ever abundant perennial herbs with this lemon balm oregano pesto. It’s easy to make, freezes well, and most importantly is delicious.

– Lemon Balm Leaves – Oregano Leaves – Garlic – Olive Oil


Step 1

Put the herbs, sunflower seeds, garlic, and 1/2 cup of olive oil in a blender or food processor.

Step 2

Puree until smooth, add more olive oil as needed to keep the blender moving.

Step 3

Add the salt and pepper, scrape down the sides of the blender or food processor.

Step 4

Blend to combine. Remove from the blender, stir in the cheese if using.

Step 5

Use immediately if desired. Alternatively, refrigerate in an airtight jar for up to 1 week. Freeze for up to 6 months.

Swipe up to learn more!

Homespun Seasonal Living