Lemon Balm Pesto (with Optional Shrimp Pasta)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
4
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Course
Main Course, Condiments
Lemon Balm Pesto (with Optional Shrimp Pasta)
Description
Lemon Balm Pesto combines lemon balm leaves with garlic, walnuts, olive oil, white wine (or lemon juice and water for alcohol-free), salt, and grated Parmesan cheese. The ingredients are processed into a finely minced sauce. When paired with pasta, whole wheat pasta is cooked and drained, reserving some cooking water. Shrimp are sautéed in olive oil until cooked through, then tossed with the pesto and enough reserved pasta water to create a creamy sauce. This mixture is served immediately to retain freshness and avoid cheese separation.
The pesto has a bright, fresh herb aroma from lemon balm, balanced by the richness of garlic, nuts, and cheese. The shrimp pasta offers a warm, protein-enriched dish with a light sauce that coats the pasta evenly. The optional cooking step adds depth without overpowering the herbaceous pesto.
This pesto can be stored and served cold as a condiment or used freshly made in hot pasta dishes with or without shrimp. The shrimp pasta makes a complete meal suitable for a light lunch or dinner.
Ingredients
Pesto
- 2 cups lemon balm medium packed, 4-5 longer stems, leaves
- 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 Parmesan Cheese about 1/2 cup, grated
With Pasta and Shrimp
- 8 oz whole wheat pasta
- 12 ounces Shrimp peeled
- 1-2 Tablespoons olive oil
- water reserved pasta water
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.
Notes
- If skipping pasta and shrimp, the pesto requires no cooking and can be used as a fresh herb sauce.
- For an alcohol-free option, replace white wine with 2 tablespoons lemon juice plus 2 tablespoons water.
User Reviews
Overall Rating
5
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