2 cloves garlic
1/4 c almonds
2 c fresh basil (Sandra used lemon basil)
1/4 c fresh lemon balm
1/4 c freshly grated Parmesan cheese
1 tsp lemon zest
2 Tbsp fresh lemon juice
1/4 to 1/2 c olive oil
In a food processor or blender, combine garlic and almonds. Process for 20 seconds or until chopped. Add basil, lemon balm, cheese and lemon zest. Process for 30 to 40 seconds or until chopped. With motor running, add lemon juice and 1/4 cup olive oil in a steady stream, adding more olive oil until pesto has reached desired consistency. Taste and add salt as desired; process 3 seconds to blend.
Store tightly covered for up to one week in the refrigerator or up to three months in the freezer.