Lemon Balm can take over, if allowed. Mine has invaded and I decided I needed to start using more of it.
Here is a Lemon Balm pesto I plan on using with Mackerel Cakes this evening.
3/4 cup lemon balm leaves, washed well and firmly packed
1/2 cup cashews and almonds, mixed
3/4 cup Parmesan cheese
1/4 cup extra virgin olive oil
3 cloves garlic
2 TB lemon juice
2 TB fresh chives
1/4 tsp salt
Run all through food processor until smooth.