Lemon Balm Pesto Recipe
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This Lemon Balm Pesto Recipe Is:
- Bright
- Fresh
- Vibrant
- Minty
- Savory
- Sweet
- Vegan & gluten free
Can You Eat Lemon Balm?
Studies say: yes! There are some great recipes out there for lemon balm dishes- and you can add this lemon balm pesto recipe to the list.
I made a lemon balm smoothie recently with some fresh lemon balm we have growing at the moment, and we loved it.
What’s In This Pesto with Lemon Balm
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Lemon Balm: also called lemon basil, basil balm, or lemon mint. I am growing quite a bit in my Aerogarden at the moment (it’s only early April) but I plan to line our creek bed with some this summer.
- Kale: or any other dark leafy green
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Extra virgin olive oil
- Walnuts
- Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This lemon is great for dressings, dips, and even cocktails.
- Salt & Pepper
- Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
Grow Fresh Lemon Balm on Your Counter All Year Long
We got this great 6-Pod Aerogarden which is fantastic for growing herbs in the winter. We actually got it when we lived in a smaller apartment, but even now that we own an acreage we still use it indoors year-round! I love growing herbs on my countertop like fresh basil, dill, mint, sage, thyme, parsley, and lemon balm.
It uses LED lights and water, so no messy soil needed – you can have fresh herbs at your fingertips any time. I love picking a few springs of parsley to chop on pastas, adding basil leaves to soups, and tossing some dill in with my pasta salads. This Aerogarden is a great gift for anyone who would like fresh herbs… no large kitchen space or green thumb required!
How Do I Make Lemon Balm Pesto Sauce?
- 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, top garlic bread, or add a scoop to soup.
Other Fresh Herby Recipes You’ll Love:
- Lemon Basil Smoothie Recipe (Vegan, Gluten Free)
- Avocado Parsley Pesto (Vegan, Gluten Free, Paleo, Keto, Whole30, Low Sodium)
- Green Goddess Pesto Recipe (Vegan, Gluten Free)
- Caprese Pasta Salad with Pesto Vinaigrette (Vegetarian, GF, Vegan Option)
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Lemon Balm Pesto
Ingredients
- 1 cup lemon balm
- 1 cup fresh kale
- 6 cloves garlic
- 1/2 cup extra virgin 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
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