If you have ever wondered how to use lemon balm, then this Lemon Balm Pesto recipe is for you! It’s fresh, lemon flavor blends beautifully with fresh basil, and is a perfect way to use lemon balm right from the garden.
If you have lemon balm growing in your garden, then you know how quickly it can overtake things. While I use lemon balm in teas and herbal tinctures, I do love to cook with it as well. It adds a fresh, mild lemon flavor to dishes, including this Lemon Balm Pesto recipe.
If you’ve been on this site before, then you know we love pesto. I like to experiment with different variations and flavor pairings, like this Kale Pesto, Garlic Scape Pesto, or Carrot Top Pesto. With the abundance of lemon balm in my garden, I tried incorporating it into my basic basil pesto recipe, and it was amazing! I now make a few batches every time I cut back my lemon balm plant and freeze a few jars for winter storage.
What does Lemon Balm Taste Like?
While Lemon Balm (Melissa Officinalis) is part of the mint family, it is typically used for it’s medicinal soothing and calming properties. The leaves have a distinct, mild lemon flavor. You can make tea, syrups, and tinctures, as well as use them in culinary dishes – it adds a lovely flavor to curry dishes…and of course Pesto!
Ingredients
- Lemon balm leaves
- Basil
- Garlic cloves
- Olive oil – extra virgin
- Parmesan cheese – freshly shredded adds the best flavor
- Walnuts or pine nuts
- Lemon juice – freshly squeezed
- Salt
Equipment
Food processor or high speed blender
Instructions
First rinse the leaves. I do this by filling a bowl with cool water and gently swirl the leaves in the water to help remove any dirt or debris. Then dry the leaves using a salad spinner or pat dry with a towel.
- In the base of the food processor, add the walnuts and garlic cloves. Pulse for about 5-10 seconds to chop.
- Add the lemon balm leaves, basil leaves, parmesan, salt, lemon juice, and ¼ cup of the olive oil.
- Pulse again to chop fine, about 10 seconds.
- With the cover on, turn the machine on and pour the remaining olive oil slowly through the shoot so that it blends into the pesto thoroughly.
Add to your favorite dish and enjoy!
Store pesto in an airtight container in the refrigerator for up to 2 weeks. Or store in the freezer for up to a year. I batch my pesto and store it in the freezer for winter use. That way we also have a jar of homemade pesto at our fingertips!
This pesto is light and aromatic with a subtle lemony flavor that pairs beautifully with pasta, grilled vegetables, roasted potatoes, Orzo Pasta Salad, or on a fresh slice of Homemade Sourdough Bread. It’s also a wonderful way to enjoy lemon balm beyond tea, turning it into a versatile sauce you can freeze for year-round use.
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If you make this lemon balm recipe, please leave a comment below!
Lemon Balm Pesto Recipe
Equipment
Ingredients
- 1 ½ cup lemon balm leaves, rinsed packed
- 2 cups basil leaves packed
- ⅓ cup walnuts
- 3 garlic cloves medium/large
- ½ cup parmesan cheese, shredded
- ½ tsp salt
- 1 tbsp lemon juice freshly squeezed
- ¾ cup olive oil plus more for drizzle
Instructions
- Rinse the fresh leaves. Do this by filling a large bowl with cool water and swirl the leaves to remove any dirt or debris. Then dry the leaves using a salad spinner or pat dry with a towel.
- In a the bowl of a food processor, add the walnuts and garlic cloves. Pulse for 5-10 seconds until mixture is finely chopped.
- Add lemon balm, basil, parmesan cheese, salt, lemon juice, and about ¼ cup of the olive oil. Pulse for about seconds to finely chop.
- With the cover on, turn the machine on and pour the remaining olive oil slowly through the shoot so that it blends into the pesto thoroughly.
- Add to your favorite dish and enjoy!
