salty lemon verbena paste

  • Author: Kath Cox
  • Prep Time: 3 mins
  • Cook Time: 0 mins
  • Total Time: 3 minutes
  • Yield: 1 jar 1x


Preserve lemon verbena leaves in salt & rapeseed oil. Keep in the fridge & use like a pesto.



  • 2 handfuls fresh lemon verbena leaves
  • 1 big glug rapeseed oil
  • 1 clove garlic (peeled)
  • 1 tsp fine rock salt


  1. Whizz everything together in a food chopper (or pulse in a blender)
  2. Put in a jar
  3. Use like a pesto – see salty lemon verbena pasta


This keeps for ages in the fridge…not sure exactly how long…we’d eaten ours within a month but it was still fresh & bright green then!

  • Category: paste
  • Method: super easy