Just want to reiterate how AWESOME that Lemon Balm Pesto recipe is (if I do say so myself!). Last night I took two cubes out of the freezer, thawed them and threw them into the ceramic frying pan with a knob of butter and a splash of white wine. Stirred that around a bit and then proceeded to gently sauté-poach some sea bass fillets.
All I can say is WOW – was it ever ‘knock your socks off’ delicious! I can’t believe I didn’t take a photo. Argh! If you do have access to lemon balm and haven’t whipped up a batch yet, get at it and pop it in the freezer. It is one recipe you won’t regret making!
Lemon Balm Tea
Put a handful of fresh lemon balm leaves into a cup.
Pour in hot water
Allow to steep for 5 minutes
Drink and reap the benefits 🙂