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
- Whizz everything together in a food chopper (or pulse in a blender)
- Put in a jar
- 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