Lemon pesto!

Herbs gathered from garden this morning

Olive oil, parmesan, garlic, almonds, lemon rind & juice, salt in food processor

Herbs, chopped, added to food processor.

Don't forget to compost the stems!

A whir in the food processor, and the lemon pesto is put in sterile jars.

Some fresh herb leaves are floated on top of the pesto before the jars are sealed.

The BEST summer food. Uses all the lemon herbs from the garden, which are in abundance now, to make a great pesto that makes delicious pasta - even good on chicken if you're a meat eater.

My recipe below:

1 large handful lemon balm, stems removed

1 large handful lemon verbena, stems removed

1 stalk lemongrass (soft core only)

1 large handful lemon or lime basil (I used lime this time), stems removed

1 large handful basil, stems removed

1/2 cup raw almonds

1 cup organic olive oil (extra virgin)

3 cloves garlic

rind of 1 lemon

juice of 1 lemon

1/2 cup grated parmesan

salt, to taste

Puree all in a large food processor. Add more olive oil if needed. Pour into sterile jars. Refridgerate until ready to use. Add to hot pasta and mix well. Top with grated parmesan. YUM!!!