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Lemon Verbena Oil Recipe & Lemon Verbena Pesto Recipe


Lemon verbena Oil:

1 cup of lemon verbena leaves
1/2 cup grape seed oil
Pinch of salt

Lemon Verbena Pesto:
1 cup fresh lemon verbena leaves
2 garlic cloves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts or English walnuts
1/2 cup olive oil


Lemon Verbena Oil:

  1. In a blender, combine the lemon verbena with the oil and blend for 2 minutes.
  2. Pour the oil into a jar and let stand for 1 hour, then strain, pressing on the solids to extract as much oil as possible.
  3. Season with the salt.
  4. The Lemon Verbena Oil can be refrigerated for 1 week.
  5. * Drizzle this infused oil over steamed vegetables or sautéed fish or chicken or use it to make a fragrant vinaigrette.

Lemon Verbena Pesto:

  1. Fine kosher or sea salt and freshly ground black pepper to taste.
  2. Combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree.
  3. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute.
  4. Season to taste with salt and pepper.
  5. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months.
  6. *Toss this zingy pesto with grilled vegetables or chicken.

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