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+ servings
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Lemon Balm Pesto

Kelly Jensen
This lemon balm pesto recipe is bright, fresh, and loaded with the sweet basil flavor of lemon balm. Lemon balm recipes for summer or spring, everyone will love. Serve this pesto over freshly cooked pasta, slathered on garlic bread, or added to a fresh vegetable soup.
5 from 3 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Sauce
Cuisine American, Italian
Servings 8 servings
Calories 280 kcal

Ingredients
  

  • 1 cup lemon balm
  • 1 cup fresh kale
  • 6 cloves garlic
  • 1/2 cup olive oil
  • 1 cup walnuts toasted
  • 1 lemon juiced
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1 cup bread gluten free crumbs optional
  • Crushed Red Pepper Flakes

Instructions
 

  • In a blender or food processor add the lemon balm, spinach, kale, garlic, olive oil, walnuts, lemon juice, salt, pepper, and bread crumbs or pepper flakes if using.
  • Pulse in quick bursts until the pesto becomes a thick paste. If it is too thick or isn't blending properly, add an additional tablespoon of olive oil until it has thinned out.
  • Toss with cooked pasta, stir into Risotto, or add a scoop to soup.

Nutrition

Calories: 280kcalCarbohydrates: 14gProtein: 5gFat: 24gSaturated Fat: 3gSodium: 250mgPotassium: 174mgFiber: 2gSugar: 1gVitamin A: 1079IUVitamin C: 13mgCalcium: 70mgIron: 2mg
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