Lemon Verbena Pesto recipe, a twist on traditional pesto, is packed with fresh and delicious flavors. The texture is smooth and creamy, and the fragrance is unbelievably divine! Recipes for lemon verbena are hard to come by, and this one is a keeper for sure!
What is pesto?
- Pesto is a thick Italian sauce, made with crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil.
- Pesto sauce is typically served with pasta, but these days we see it in sandwiches, on pizzas, in soups, and the list goes on.
- Pesto usually involves no cooking and is best when made with a mortar and pestle, and eaten when it’s fresh. Of course, for larger amounts, a food processor is okay, too! See below recipe. 😉
There are a lot of unique pesto recipes out there because over the years people have been experimenting with all sorts of other fresh green herbs, as well as leafy greens, like kale and spinach.
Enter Basil Lemon Verbena Pesto Recipe!
Recipes for lemon verbena can be so pretty, and their scent is over-the-top wonderful.
What is Lemon Verbena?
- Lemon Verbena is a South American shrub, with lemon-scented leaves.
- The leaves are most commonly used for flavoring tea, but other recipes for lemon verbena are becoming more popular. (This pesto is just one example, I’ve seen it used in strawberry jam and chicken recipes.)
Lemon verbena is so incredibly aromatic! If you gently rub the leaves, you will release the most lovely scent imaginable! The fragrance is captivating, relaxing and simply beautiful!
And how beautiful are these basil varieties?
I love the purple and pink flowers in the Thai basil. It’s like a painting.
What’s in Lemon Verbena Pesto?
Lemon Verbena Pesto is simply a twist on traditional basil pesto. With the addition of lemon verbena leaves, the pesto has a lovely, bright, lemony flavor. The ingredients are:
- lemon verbena
- pine nuts
- Parmesan cheese
- salt, pepper, sugar
- olive oil
This pesto is super delicious on everything from fish and poultry to fruit and toast!
A few more lemon verbena recipes:
More unique pesto recipes:
Lemon Verbena Pesto
- ¼ cup pine nuts
- 5 cups loosely packed basil leaves* washed and dried
- approximately 2 dozen lemon verbena leaves, washed and dried
- ¼ cup Parmesan cheese, finely grated
- 3 small garlic cloves, peeled, with root end trimmed off
- ½ teaspoon granulated sugar
- ¼ cup plus 2 tablespoons extra virgin olive oil
- salt and freshly ground black pepper to taste
- Toast pine nuts. Add the pine nuts to a small sauté pan and place it over medium-low heat. Moving the pan around often, heat just until they're golden, aromatic and shiny, about 3 minutes. They will be shiny from the oils coming to the surface. (Be careful, as they can go from just right to too dark in seconds.) Set aside to cool.
- Blend herbs. Add the basil and lemon verbena to a food processor fitted with the blade attachment and blend until they're finely chopped.
- Add remaining ingredients and blend. Add the toasted pine nuts, Parmesan, garlic and sugar to the food processor, and blend until everything is mixed. Then add the extra virgin olive oil and blend until it's a smooth mixture.
- Season to taste with salt and pepper. (Here's How to Season to Taste.)