I have been experimenting with recipes for my herb cookbook. Today I made three dessert pestos. Dessert pesto is made in a similar way to traditional pesto and can be served as a dip for fruit, cake, breads, or mixed with fruit for a fruit salad, mixed with pastas such as chocolate pasta (yes, there is such a thing), or used any way you can think of. I have included one of the recipes that I made today. Now I am experimenting with freezing these dessert pestos to see if that works. Chocolate Mint pesto and Pina Colada pesto were the other two types I made today.
Lemon Verbena Dessert Pesto
2 c. Lemon Verbena leaves
1/4 c. lemon juice
1/4 c. oil – walnut, peanut, sunflower, or olive
2 T. yogurt – I used Greek blueberry because that is what I had
1/3 c. almonds
Pulse in a food processor or blender or blend well by hand. If blending by hand chop up the ingredients first.
Lemon Balm could be used for part or all of the lemon verbena but may not have as much lemon flavor. Next time I will try lemon or lime yogurt or cream cheese. The nuts are optional.