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Lemon Verbena Pesto


1 cup lemon verbena leaves
2 cloves garlic
1/4 cup grated parmesan cheese
1/4 cup pine nuts or walnuts
1/2-3/4 cup extra virgin olive oil (depending desired thickness)
Salt and pepper to taste


  1. Combine the lemon verbena, garlic, cheese and nuts in a food processor and pulse to purée.
  2. With the motor running slowly add the olive oil until the mixture emulsifies.
  3. Toss pesto with grilled Zephyer squash and peppers or drizzle over sliced heirloom tomatoes.