Lemon Balm Pesto
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.
Servings: 6 servings
Calories: 298kcal
Cost: $2
Ingredients
- 1 cup lemon balm
- 1 cup fresh basil
- 6 cloves garlic
- 1/2 cup extra virgin olive oil
- 1 cup walnuts
- 1 lemon juiced
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
Instructions
- In a blender or food processor add the lemon balm, basil, garlic, olive oil, walnuts, lemon juice, salt, pepper, and chili 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.
Notes
Additions or Substitutions
I used walnut, but you could use pine nuts (which are traditional in pesto) or even almonds for a different texture and flavor.
Add parmesan cheese in your pesto for a more classic Italian version. I left it out, as I wanted a vegan pesto, but you could also use a plant-based parmesan cheese if desired.
Leave out the chili flakes for a milder pesto.
Nutrition
Calories: 298kcal | Carbohydrates: 5g | Protein: 4g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Sodium: 294mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 534IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg