Lemon Balm Pesto
User Reviews
4.6
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Prep Time
20 mins
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Total Time
20 mins
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Servings
10 about 350 g/ 12.2 oz
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Calories
67 kcal
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Course
Condiments
Lemon Balm Pesto
Description
This Lemon Balm Pesto recipe highlights the fresh leaves of lemon balm, which are washed, dried, and pulsed into a rough paste before combining with Parmesan cheese, raw almonds, garlic, lemon juice, salt, pepper, and extra virgin olive oil. The blending process yields a smooth, creamy pesto with a balanced profile of citrus brightness, creamy cheese, and mild nuttiness from the almonds. The pesto has a spreadable consistency suitable for pasta dressings, sandwiches, or as a dip. Using mild olive oil ensures the pesto’s delicate lemon flavor remains prominent. The recipe includes tips on ingredient handling, such as only weighing leaves (not stalks) for accuracy and using freshly grated cheese. The pesto keeps well refrigerated for about two weeks and can be frozen for extended storage, preserving its flavor and texture for up to a year.
Ingredients
- 120 lemon balm leaves Note 1, 4.2 oz
- 50 Parmesan Cheese Note 2, 1.7 oz, ½ cup
- 50 g/ 1.7 oz/ ⅓ cup raw whole almonds (Note 3)
- 2-3 tablespoons lemon juice freshly squeezed, to taste
- 120 extra virgin olive oil Note 4
- 5 garlic cloves
- salt fine sea
- ground black pepper fine sea
Instructions
- Prepare lemon balm: Wash and dry the herbs thoroughly. Remove the leaves from the stalks and weigh the needed amount, only the leaves.
- Process herbs: Chop them roughly, place them in a food processor, and process to a rough paste. Scrape the walls of the machine.
- Add cubed cheese, whole almonds, roughly chopped garlic, lemon juice, salt, pepper, and oil. Process to obtain a smooth paste. Scrape the walls of the food processor a few times in between.
- Transfer to small jars, pressing well with a teaspoon to avoid air holes. Place the lids on the jars, but don't screw them too tightly if you intend to freeze the pesto.
Notes
- Weigh only the lemon balm leaves without stalks for accurate measurement.
- Use freshly grated Parmesan or Pecorino Romano for better flavor.
- Raw almonds can be used with skins on; no need to blanch them.
- Choose a mild, fruity olive oil or a mix with mild oils like avocado or canola to avoid bitterness.
- The pesto can be refrigerated for up to two weeks or frozen for at least one year.
- Adjust batch size to fit your food processor capacity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10about 350 g/ 12.2 oz
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 67kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 2mg | 1% |
| Sodium | 97mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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