Lemon Verbena is an herb with the bright flavor of lemon but without the acidic bite of lemon juice. Extremely versatile, lemon verbena is excellent in tea, oil or vinegar infusions, salad dressings, ice creams, or even soaps. Or, try blending it into a lemony pesto to accompany grilled vegetables or chicken or spread over bread.
Lemon Verbena Pesto: 1 cup lemon verbena (could also use lemon balm) 1 cloves garlic 1/4 cup grated Parmesan 1/4 cup pine nuts or walnuts 1/2 cup olive oil
Pulse all ingredients together in a food processor until evenly incorporated. Or, finely chop everything but the cheese and oil, then stir together with the cheese and oil in a small bowl.