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5.0 from 15 votes

Lemon Balm Pesto (with Optional Shrimp Pasta)

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Combine the pesto ingredients except the parmesan in a food processor or blender. Process until finely minced and well combined. Stir in the Parmesan.
  2. 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

  • Cook time is for making the pesto with shrimp pasta.  The pesto alone needs no cooking.