Lemon Balm Pesto Recipe

I recommend gathering lemon balm’s leaves earlier in the growing season when they are tender. Later in the summer, use only the young top leaves for pesto. Be sure to remove the leaves from the fibrous stem before adding them to the food processor. If you avoid cheese, substitute ½ cup nutritional yeast for the Parmesan. You’ll find this recipe in The Healing Garden book, along with a full profile on the cultivation & harvesting of lemon balm, and the medicinal uses of the herb.