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Basil Lemon Verbena Pesto

Valentina K. Wein
  • 15 minutes
  • Serves 6

INGREDIENTS

5 cups

Basil, loosely packed leaves

3

Garlic cloves, small

1/2 tsp

Granulated sugar

1

Salt and freshly ground black pepper

3/8 cup

Olive oil, extra virgin

1/4 cup

Pine nuts

1/4 cup

Parmesan cheese

approximately 2 dozen lemon verbena leaves, (washed and dried)