Ingredients
- 2-3 cups packed fresh and tender lemon balm leaves -strip the leaves from the fibrous stems.
- 1 cup shelled, roasted, and opt. salted pistachios
- 1/2 to 1 cup organic extra virgin olive oil
- 3/4 cup approx. grated pecorino or parmesan cheese --or 1/2 cup nutritional yeast for vegan
- 2 TBSP lemon juice
- 3-5 cloves of garlic
- 1-3 pinches of salt to taste
Instructions
Lemon Balm aka Melissa –its official name is Melissa officinalis. Lemon balm has a lemony flavor hence its name, the lemon scent and flavor are antidepressant. It also packs a nice calm when ingested, it has nervine, anxiolytic, and hypotensive qualities. It is also a powerful anti-viral. Lemon balm is supportive of sleep, this pesto will make a nice evening light meal or can be part of a larger mid day meal, with or without a post meal nap.
Harvest your lemon balm earlier in the season when it is still tender. If the lemon balm has started to flower do not use it, it has a rich aldehyde content which some people react to.
Add all ingredients to your food processor except the salt and olive oil, begin blending and add in the olive oil. When complete taste and salt accordingly. 
Refrigerate for up to one week or freeze for longer term storage.