When life gives you lemon balm, make Lemon Balm Pesto! This mint family herb is an outstanding start to a fresh pesto sauce that’s easy to prepare.
This versatile Lemon Balm Pesto is a wonderful addition to so many dishes. You’ll love it on pizza, pasta, vegetables, salads, sandwiches and more! Get creative with this yummy herb!
I’ve been really bummed out by my garden lately. It’s been a year of extremes…lots of rain and very hot…so enough rain for lots of weeds but not enough that I don’t have to water the plants. Also all that weeding has given me poison ivy TWICE!
The garden just hasn’t been productive enough for the amount of work it takes. Out of about 30 tomato plants, very few are producing. Those bearing fruit are taunting me with beautiful green tomatoes. So far the only tomato bring in lots of fruit is an heirloom white cherry tomato. They’re actually quite tasty, but I want a big, juicy, red tomato.
And did I mention the summer squash and cucumbers were take out by squash bugs? I’ve got some winter squash hanging on despite not finding anything that will eradicate those pesky bugs! But I have my fingers crossed that the pumpkins will make it and the tomatoes will start ripening.
What I do have is lemon balm to spare! When we weeded the herb garden in late July, I trimmed all the herbs back. If you don’t trim your herbs back, two things will happen. Either they go to seed and stop producing or if they’re in a lot of sun, they will burn and dry out.
But if you give them a nice trim, new growth will emerge for your eating a viewing pleasure. And if it’s a plant in the mint family like lemon balm, it will thrive and is likely spread everywhere…
Lemon balm is popping up in the oregano and hiding in the tarragon and generally taking over. It’s not quite as bad as mint (which I grow in pots) but it can be a nuisance. So, when life gives you lemon balm you make Lemon Balm Pesto!
It’s an ideal use because it takes a good bit of lemon balm to make a pesto, so all those runners you’re ripping out won’t go to waste.
So maybe I can reclaim part of the herb garden to replant the catnip that was edged out by lemon balm and oregano. That would certainly make my boss Millie happy ;-)
In general, any type of pesto is easy to make because it’s uncooked and uses just a handful of ingredients, typically nuts, cheese, olive oil, lemons and garlic. That’s why we love to make fresh pesto for weeknight meals. We always have these ingredients in our fridge and pesto goes with just about everything else that’s growing in our yard.
This simple Lemon Balm Pesto version exchanges chives for the garlic and lemon balm for the basil, but is otherwise pretty traditional. You just can’t go wrong with pine nuts and Parmesan cheese!
Now a word of caution… always, always triple wash your garden herbs. Whether it’s from your pets or from uninvited guests (we’ve got skunks, squirrels and a new arrival, a groundhog) you don’t want fur in your food. But you also don’t want spider webs, bugs or dirt either. I find a salad spinner makes this task easy. We have this OXO Good Grips version and I love it because it’s dishwasher safe, and is flat on top so I can stack things on it when it’s not in use. But mostly I love that it grips the counter so it doesn’t spin off onto the floor!
But however you wash your lemon balm, make sure its dry before you toss it into the food processor. (Did you think we were going to use a mortar and pestle? That would be a good arm workout, but no….that’s too slow!)
You want to process the ingredients until smooth for this Lemon Balm Pesto recipe. Unlike basil, lemon balm has a thick, toothy leaf which can be a bit unpleasant. So really pulse that sauce until it looks creamy.
It’s salty, rich, herbaceous and so yummy! It’s a little more delicate in flavor than basil pesto, but I love how the lemon flavor stand out. Don’t you want to slather that on a piece of toast with fresh tomatoes? Mmmmmmm…
This sauce is just the beginning of a fabulous meal. Personally I want to try it with this copycat version of Panera’s Garden Vegetable Soup from the Little Kitchen. But it can also be used as a pizza sauce, a spread for sandwiches, or a dressing for salad. Stretch your creativity and see how many ways you can make this humble herb into a delicious meal.
I’d love to hear your pesto combos! Leave a comment below or connect with me on Instagram!
Lemon Balm Pesto
Ingredients
- 3/4 cup lemon balm leaves firmly packed
- 1/2 cup pine nuts
- 3/4 cup Parmesan cheese
- 1/4 cup extra virgin olive oil
- 3 TB lemon juice
- 1 tsp fresh chives
- salt and pepper to taste
Instructions
- Place all ingredients in a food processor and pulse until smooth.
- Add salt and pepper to taste.
- Store in an airtight container for up to one week in the refrigerator or 3 months in the freezer.
Nutrition
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I shared this recipe on the following linkups. Come join the fun!
♦ Fiesta Friday
♦ Friday Favorites with Life in Leggings
♦ Friday Favorites with Momfessionals, A Little Bit of Everything, and Grace and Love
♦ Weekend Potluck with The Country Cook,Sweet Little Bluebird, Mommy’s Kitchen, The Better Baker, & Served Up with Love
♦ Sugar and Spice Link Party
♦ Saucy Saturdays with Mid-Life Croissant, The Flavor Bender, La Petit Chef & Take Two Tapas
Kelli says
I saw this and knew my sis-in-law would want this recipe. I have shared it with her!
Vintage Kitty says
Thanks Kelli!
Natalie says
I love this spin on traditional pesto. The lemon balm would add such a nice flavour. Thanks for sharing it at Fiesta Friday this week!
Rae says
Just wondering if the pesto makes you sleepy or have you noticed any of the medicinal effects from the lemon balm?
I’m about to harvest my lemon balm and make a tincture. Your pesto sounds very interesting. Thanks for sharing.
Vintage Kitty says
I haven’t but I’m one of those always sleepy people, so not sure I’d notice. I don’t eat it that often, either. Mostly when the basil and mint aren’t in season. Lemon balm seems heartier and less troubled by cold weather.
Jessica LeClear says
Can you do this or similar with dried lemon balm? I have 3qts! Lol. Thank you. Love this page?
Vintage Kitty says
Hi Jennifer! So glad you like this page. #qts is a lot of lemon balm! I hate to say it, but I don’t think so. I have a lemon chicken noodle soup recipe that I think dried lemon balm would be good in. I would stick saucy, soupy dishes where lemon, parsley or mint is used. Other than that, maybe add some to shortbread or biscuits?
Kim says
Made it and loved it. Served it over grilled shrimp and grilled asparagus. It went beautifully with both. Plus, I tried using my hand blender for the first time on pesto, worked so well. I just put the ingredients in a mason jar. Whirled it up. (Oil herbs lemon first, then nuts and cheese). Did lose a drop, as I stored the pesto in the mason jar I made it in. Thanks for thinking of something to make with the lemon balm!
Kari says
I’m allergic to pine nuts and lemon juice so I substituted pecans, and apple cider vinegar. Also I had some green garlic I needed to use up so I tossed that in instead of the chives.
Turned out pretty tasty!
Vintage Kitty says
Very creative. Glad it worked out!
VICTORIA LADJADJ says
Hi, I’m in Dorset UK,
I make Wild Garlic Pesto and was wondering what I would do when the plants go over as my family is addicted to the stuff. But you have come to the rescue I have Lemon Balm and Chives in abundance in my garden so will definitely try this version it sound great, will try and let you know. As Pine Nuts are so expensive I often substitute Sun flower seeds, they being cheaper. I grind them up a bit before adding to mix ‘cos my blender just spins them about but leaves them whole. I’ve also substituted A good strong Cheddar Cheese in place of the Parmesan, that tastes good too. In other words don’t be afraid to experiment with what you have in the garden, fridge, store cupboard, you will e surprised what you can do. Silver lining to this horrid virus is that it has made us more inventive and I say a big HOORAY to that. Thanks for the great recipes. Victoria xx
Louise says
Can this pesto be frozen ?
Vintage Kitty says
Hi Louise! I haven’t tried it yet. In general, you can always freeze pesto but it might change color or texture when thawed. But they normal taste fine.
Bridgette says
I was searching for a recipe that uses a ton of lemon balm because I too have the plant taking over my garden! The catnip was the first to get taken out. I was so happy to find this pesto recipe! So versatile. I can only drink so much lemon balm tea so this recipe is exactly what I needed. :)
Vintage Kitty says
Bridgette, I hear you! My lemon balm is taking over too. I’ve started digging parts of it up to plant in other areas of my yard. It’s pretty and tasty. Glad you liked the recipe! Consider using it as cocktail garnishes too.Happy gardening!
Shirley says
Hi kitty,
I’ve just made your lovely lemon balm pesto and it’s delicious, I added a little bit of garlic, but other than that it’s perfect.
I’m making a lovely roasted veggie quiche today, will add a bit of the pesto to the base of my shortcrust pastry.
Happy cooking.
Shirley. ☺
Vintage Kitty says
Garlic is a great addition. Adding pesto to shortcrust sounds so yummy! Happy cooking!
Mary says
Thanks so much for all the ideas for using lemon balm. Am gona make pesto today! I love the stuff…have already made wild garlic earlier and on my last jar of nettle.
Vintage Kitty says
You’re welcome Mary. You are an adventurous pesto maker! They all sound delicious.
Cindy says
Fabulous fresh flavor. I substituted 1/2 a serrano pepper (with seeds) for the chives. This gave it a little heat after that burst of fresh lemon flavor. I actually liked this better than the basil pesto I make. Thank you!
Vintage Kitty says
That sounds great Cindy! Will have to try that!
Kristen says
Just made this with some lemon balm from the garden – delicious! I like this more than basil pesto. I had to add about a tablespoon more of olive oil (probably added too much parm). I love the fresh flavor. I was a little short on lemon juice so I added the remaining pulp from squeezing and zested the lemon into the sauce. So good!
Vintage Kitty says
Glad it worked out for you Kristen! Enjoy!
Ynn says
Best pesto I’ve ever made!
gREg says
Ended up being gifted a Lemon Balm plant last year. Found this recipe. Best Pesto I have ever had in my life.
Now I have a bunch of Lemon Balm growing and will be making some tonight ! THX!
Vintage Kitty says
Super happy you enjoyed it! Lemon balm takes over so it’s great to have a reason to cut it back. Also love it in cocktails!
Michelle says
As for those horrible pests known as cucumber beetles, I found a nice way to rid my garden of them…and it was by accident!
I planted dinner plate dahlias on the end of my row, and the beetles loved to cover them. I simply shook them out into a brown paper sack and burned them in my fire stove. It knocked them down after just a couple of days.
I realize there is a difference between squash beetles and squash bugs, but it is worth a try.
Vintage Kitty says
Thanks for the tip Michelle! I’ve been wanting to grow dahlias but in my zone, they don’t winter well. BUt I saw them at Hampton Court Palace in England and they don’t dig theirs up. Maybe I’ll give it a try.
Suzanne says
This looks so good! What a great staple to have on hand!
Vanessa says
Thanks for sharing! Does it keep long?
Vintage Kitty says
About a week. You can freeze pestos, but it can affect the flavor
Suzanne says
This looks so good! What a great topping to have on hand through the summer!