Herbs...Last year, Adam bought me a spice bible for christmas and although i've flipped through it, I have to admit I haven't used it as much as I should. So i'm going to devote one blog a week to an herb or spice and educate myself and you about different ways you can use it. Last saturday I hit up the Bradford Farmers Market on a hunt for mint and to my disappointment they were all sold out. The friendly farmer offered me some lemon balms as an alternative. For $1.50 I thought.. why not?
Thanks to google, I found out that the lemon balm is a perennial in the mint family. Its use is both medicinal and culinary, often used to flavour ice cream, teas, fish and pesto (this plant had me at ice cream).
Serve this pesto with fish, chicken and seafood or toss 3 tablespoons with 2 cups cooked rice for a zesty side dish.
(Makes: 1 cup)
2 cloves garlic
1/4 cup natural almonds
2 cups fresh basil
1/4 cup fresh lemon balm
1/4 cup freshly grated Parmesan cheese
1 tsp grated lemon zest
2 Tbsp freshly squeezed lemon juice
1/4 to 1/2 cup olive oil
Salt
In a food processor or blender, combine garlic and almonds. Process for 20 seconds or until chopped. Add basil, lemon balm, Parmesan cheese and lemon zest. Process for 30 to 40 seconds or until chopped. With motor running, add lemon juice and then add olive oil in a steady stream through opening in the lid. Keep adding oil, 1/4 cup (50 mL) at a time, and blending until pesto has reached the desired consistency. Taste and add salt as required, process 3 seconds to blend.
Store: Cover tightly and keep for up to 1 week in the refrigerator or up to 3 months in the freezer.
Recipes adapted with permission from The Vegetarian Cook’s Bible by Pat Crocker (Robert Rose: Toronto, 2007).
(Makes: 1 cup)
2 cloves garlic
1/4 cup natural almonds
2 cups fresh basil
1/4 cup fresh lemon balm
1/4 cup freshly grated Parmesan cheese
1 tsp grated lemon zest
2 Tbsp freshly squeezed lemon juice
1/4 to 1/2 cup olive oil
Salt
In a food processor or blender, combine garlic and almonds. Process for 20 seconds or until chopped. Add basil, lemon balm, Parmesan cheese and lemon zest. Process for 30 to 40 seconds or until chopped. With motor running, add lemon juice and then add olive oil in a steady stream through opening in the lid. Keep adding oil, 1/4 cup (50 mL) at a time, and blending until pesto has reached the desired consistency. Taste and add salt as required, process 3 seconds to blend.
Store: Cover tightly and keep for up to 1 week in the refrigerator or up to 3 months in the freezer.
Recipes adapted with permission from The Vegetarian Cook’s Bible by Pat Crocker (Robert Rose: Toronto, 2007).
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