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Homemade lemon balm pesto is bright and flavorful with the most refreshing aroma ever. It’s milder than traditional basil pesto, yet still robust enough to stand up to fresh summer flavors. You’ll want to eat it with a spoon!
The first time I ever made homemade basil pesto, I was equal parts impressed with the flavor and shocked by the cost. Splurging on fresh basil, olive oil, real Parmesan cheese, and pine nuts can really add up!
That’s part of why I love making pesto with different fresh herbs and greens. Lemon balm is a member of the mint family, which means it is generally very easy to grow and quite prolific! I also have a couple of substitutions below to help you make delicious pesto without forking over a small fortune.
It’s interchangeable with traditional basil pesto, so you can braid it into bread, use it as a pizza sauce, toss with fresh pasta, stir into scrambled eggs, and more. Have fun with it!
If you have a huge bush of lemon balm, do yourself a favor and learn how to dry it for the best tea and more. You can also infuse it into lemon balm simple syrup then make a big pitcher of lemon balm lemonade to cool down all summer long!
Why you’ll love this Lemon Balm Pesto Recipe
- Super simple, delicious condiment
- Great way to use up overflowing patches of lemon balm
- Incredibly aromatic and delicious
- Each ingredient plays into the citrusy flavor of lemon balm
- Versatile flavor that can be used in so many different ways
Pesto Ingredients
- Almonds – Marcona almonds are blanched and toasted, adding the perfect texture. The brand I used was already salted, so I did not add extra salt to this recipe. If you need to avoid tree nuts, try sunflower seeds instead.
- Fresh lemon juice – Fresh is always best. Although lemon balm has a lemony scent, you’ll want some acidity to cut through all the rich ingredients and add extra lemon flavor.
- Fresh garlic cloves
- Salt and black pepper – Season to taste. You often only need a small amount of salt due to the saltiness of the cheese.
- Extra virgin olive oil – You want a good, fresh-tasting oil.
- Asiago cheese – Asiago is similar to parmesan, but not nearly as sharp or salty. It’s also way, way cheaper and the milder flavor lets the lemon balm stand out even more.
- Fresh lemon balm – You’ll need quite a bit of lemon balm! It can be hard to measure. I picked a large bunch that easily filled two hands.
How to Make Lemon Balm Pesto
- Place the almonds, lemon juice, and cheese into the bowl of a food processor and blend well.
- Add the lemon balm leaves and blend to incorporate. Stop and scrape down the sides 1-2 sides.
- Drizzle the olive oil into the food processor until you reach your desired consistency. Taste and add additional salt and pepper, if desired, and adjust to taste.
- Serve and enjoy!
Storing Suggestions
Fresh pesto should be stored in a glass jar in the fridge for up to 4-5 days. To save it for later use, freeze the whole container or portion it into ice cube trays before freezing cubes for easy serving.
Tips & Variations
- Change the nuts. Traditional pesto is made with pine nuts, but they’re very expensive! Marcona almonds, or any blanched almonds, are a great option. I’d also recommend trying cashews or even buttery macadamia nuts for extra richness. Walnuts may be a bit too sharp.
- Use real parmesan. Okay, so Parmigiano Reggiano is traditional for pesto, but can be really expensive. Asiago is a great alternative, slightly milder, and often much cheaper.
- Scale up. If you have a big patch of lemon balm, feel free to make a double or triple batch. You may need to do them separately depending on the capacity of your food processor.
- Add some fresh basil. You can always combine herbs in pesto. It doesn’t have to be 100% lemon balm. Try adding some fresh basil leaves for a mix of the traditional.
How to Serve
Pesto is usually served raw, which preserves the freshness of the flavors. Spread it over crusty bread, stir it into scrambled eggs, or toss it with hot pasta for a delicious meal.
Related Recipes
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Lemon Balm Pesto
Equipment
Ingredients
- 1/2 cup Marcona almonds
- 1 lemon, juiced, approximately 1/4 cup
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1/4 cup asiago cheese, or parmesan
- 2 cups lemon balm leaves
- 1/2 tsp kosher salt, to taste
- 1/4 tsp black pepper, optional; add to taste
Instructions
- Place the almonds, lemon juice, and cheese into the bowl of a food processor and blend well.
- Add the lemon balm leaves and blend to incorporate. Stop and scrape down the sides 1-2 sides.
- Drizzle the olive oil into the food processor until you reach your desired consistency. Add salt and pepper, if desired, and adjust to taste.
- Serve and enjoy!
Notes
Nutrition
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