5 from 15 votes
Lemon Balm Pesto (with Optional Shrimp Pasta)
Lemon Balm Pesto blends lemon balm leaves, olive oil, white wine or lemon juice mix, garlic, walnuts, salt, and Parmesan cheese to create a fragrant, herbaceous sauce. It can be served as a cold condiment or used warm mixed into pasta with sautéed shrimp. The pesto has a bright, citrusy flavor from the lemon balm and a nutty texture from the walnuts.
Prep Time
10 mins
Cook Time
15 mins
Servings:
4
Course:
Main Course, Condiments
Cuisine:
Italian, American
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.
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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.