Lemon Balm Pesto (with Optional Shrimp Pasta)

Name: Lemon Balm Pesto (with Optional Shrimp Pasta)
Prep time: 10 min
Cook time: 15 min
Yield: 4 serving
Ingredients: 2 cups of lemon balm leaves; ½ cup olive oil; ¼ cup white wine; 4 garlic cloves; ¼ cup walnuts; ½ t salt; 2 ounces grated Parmesan cheese; 8 oz whole wheat pasta; 12 ounces of shrimp; 1-2 Tablespoons olive oil; reserved pasta water

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Course
Main Course, Condiments
Cuisine
Italian, American

Lemon Balm Pesto (with Optional Shrimp Pasta)

Holly Espinosa

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With rich flavor and a hint of lemon, Lemon Balm Pesto is delicious on pizza, atop meats--or try this Shrimp Pasta option.

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Ingredients

Servings

Pesto

2 cups of lemon balm leaves (medium packed ,4-5 longer stems)
½ cup olive oil
¼ cup white wine (for alcohol free, use 2 T lemon juice and 2 T water)
4 garlic cloves
¼ cup walnuts (or pinenuts or other nut of your choice)
½ t salt (or to taste)
2 ounces grated Parmesan cheese (about 1/2 cup)

With Pasta and Shrimp

8 oz whole wheat pasta
12 ounces of shrimp (peeled)
1-2 Tablespoons olive oil
reserved pasta water

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Instructions

Combine the pesto ingredients except the parmesan in a food processor or blender. Process until finely minced and well combined. Stir in the Parmesan.
If doing shrimp with pasta, cook pasta according to package directions then drain, saving a cup of the cooking water. Sautee the peeled shrimp in oil a small skillet or saucepan stirring occasionally until shrimp are cooked through. Stir in the pesto and enough of the reserved cooking liquid to make a nice sauce. Bring back to warm but do not let boil or the cheese may separate. Serve immediately over pasta or stir into pasta.