Best 2 Lemon Verbana Or Lemon Balm Pesto Recipes
In the realm of culinary creations, few dishes can evoke the essence of summer like a vibrant and aromatic pesto. Among the many herb-based variations, lemon verbena and lemon balm pestos stand out with their unique flavors and versatility. These pestos capture the zesty, citrusy notes of these herbs, transforming ordinary dishes into extraordinary culinary experiences. Whether you're seeking a refreshing sauce for pasta, a flavorful marinade for grilled meats, or a vibrant topping for bruschetta, these recipes will guide you in crafting delectable dishes that showcase the magic of lemon verbena and lemon balm. Embark on a culinary journey as we explore the art of crafting these aromatic pestos and discover new dimensions of flavor in your cooking.
Here are our top 2 tried and tested recipes!
OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP
There are numerous recipes for lemon balm lemonade, and I have an old English recipe myself that I make regularly - but, if you find that it is sometimes a little "light" on the lemon flavour, add some lemon verbena for a super charged lemon kick! I have made this several times now and it is so refreshing and zingy, perfect for a hot summer's day. Once the syrup is made, it lasts for several weeks in the fridge, or several months in a cool dark place if you add the optional citric and tartaric acid. Serve with cold sparkling water and slices of lemon and a sprig of either lemon balm or lemon verbena.
Provided by French Tart
Categories Punch Beverage
Time P2DT5m
Yield 2 Litres
Number Of Ingredients 6
Steps:
- Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved.
- Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.).
- Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks.
- To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.
CHARRED GREEN BEANS WITH LEMON VERBENA PESTO
Provided by Karen Adler
Categories Side Vegetarian Backyard BBQ Parmesan Pine Nut Green Bean Grill Grill/Barbecue Healthy Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- Prepare a hot fire in your grill.
- Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.
- For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months.
- Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 cup of the Lemon Verbena Pesto or to taste.
Tips:
- Choose the freshest herbs possible: The flavor of your pesto will be best if you use fresh herbs that are at their peak of flavor. If you can, pick your own herbs from your garden or a local farmer's market.
- Use a variety of herbs: Don't be afraid to mix and match different herbs to create your own unique pesto. Some popular combinations include basil and parsley, cilantro and mint, or arugula and rosemary.
- Don't over-process the pesto: Pulsing the pesto in a food processor or blender is the best way to achieve a smooth and creamy texture. However, be careful not to over-process it, or you'll end up with a pesto that's too thin and watery.
- Use a good quality olive oil: The type of olive oil you use will have a big impact on the flavor of your pesto. Choose a high-quality extra virgin olive oil that has a fruity and peppery flavor.
- Season to taste: Once you've made your pesto, be sure to taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice to taste.
Conclusion:
Pesto is a versatile sauce that can be used in a variety of dishes. It's perfect for pasta, pizza, grilled vegetables, or even as a dip for bread. With so many different variations to choose from, you're sure to find a pesto that you'll love. So next time you're looking for a quick and easy way to add flavor to your meal, try making a batch of pesto. You won't be disappointed!
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