Lemon Balm Pesto Sauce

Bright and refreshing, lemon balm pesto sauce adds a twist to the classic recipe. Perfect for pasta, grilled vegetables, or as a zesty spread. With its citrusy notes and fresh herbal aroma, lemon balm adds a unique spin to pasta dishes, sandwiches, marinades, and more.

In this post, we’ll explore how to make lemon balm pesto, the health benefits of lemon balm, expert tips for perfecting your sauce, how to freeze it for later use, and common FAQs.

Benefits of Lemon Balm:

Lemon balm (Melissa officinalis) isn’t just a flavorful herb—it also offers numerous health benefits:

• Reduces stress and anxiety: Studies have shown that lemon balm may help reduce cortisol levels and promote calmness.
• Supports digestion: It has natural carminative properties that ease bloating and indigestion.
• Boosts cognitive function: Some research suggests lemon balm can help with focus and memory.
• Rich in antioxidants: Helps fight oxidative stress and supports immune health.
• Antiviral properties: Traditionally used to help with colds and viral infections.

Tools:

• Food Processor
• Silicone ice cube tray (for freezing)

Ingredients:

• 2 cups fresh lemon balm leaves

• 2 cups fresh basil leaves

• 1/3 cup Parmesan cheese (cut into cubes)

• 1/4 cup pine nuts or cashews

• 1/2-1 cup extra virgin olive oil

• Salt and pepper to taste

How to make Lemon Balm Pesto Sauce:

1. Add all ingredients except for the olive oil to a food processor.
2. Pulse until coarsely chopped.
3. While pulsing, slowly drizzle in olive oil until smooth.
4. Add salt and pepper to taste. Pulse again to combine.
5. Freeze any leftovers in silicone ice cube trays or freezer-safe containers

Tips:

• Mix herbs: Blend lemon balm with basil or parsley for a more complex flavor.

• Try different nuts: Almonds, cashews, or sunflower seeds make great nut-free or allergy-friendly alternatives.

• Use high-quality olive oil for the best flavor.

• When refrigerating leftovers, seal the pesto by pouring a thin layer of olive oil on top after transferring the pesto to your storage dish. This will help prevent browning when stored in the refrigerator. Brown pesto is not as appetizing.

Recipe FAQ:

Q: What does lemon balm taste like?
A: Lemon balm has a mild lemony flavor with a hint of mint. It’s less pungent than basil and adds a bright, citrus-forward note to dishes.

Q: Can I substitute lemon balm for basil in any pesto recipe?
A: Yes, but the flavor will be lighter and more citrusy. You can also blend both herbs for a balanced flavor.

Q: How can I use lemon balm pesto?
A: Toss with pasta, spread on sandwiches, mix into salad dressings, drizzle over grilled veggies, or serve with fish or chicken.

Yield: 2 cups

Lemon Balm Pesto Sauce

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A fresh take on the classic pesto sauce, with citrusy notes and the flavor of classic pesto. Lemon balm pesto is a great way to use the fresh herbs from your garden or farmers market.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 cups fresh lemon balm leaves
• 2 cups basil leaves
• 1/2 cup parmesan cheese (cubed)
• 1/2 cup pine nuts or cashews
• 1/2-1 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Add all ingredients except olive oil to a food processor.
2. Pulse until coarsely chopped.
3. While pulsing, slowly drizzle in olive oil until smooth.
4. Add salt and pepper to taste. Pulse again to combine.
5. Store in an airtight container in the refrigerator for up to 5 days.

Notes

You can use whatever nuts you have on hand. Ones that I have tried and liked are cashews, macadamia, and walnuts