Lemon Balm Pesto
Tucked away in herb gardens and thriving along sunlit windowsills, lemon balm has long been cherished for more than its delicate citrus scent. A member of the mint family, this ancient herb has roots that stretch back to the Mediterranean, where it was prized by Greeks and Romans for its calming and uplifting qualities. Herbalists throughout history, from Hippocrates to Hildegard of Bingen, celebrated lemon balm for its ability to soothe, aid digestion, and even enhance memory.
Lemon balm can be used to create a fresh herby pesto. This recipe is a fragrant departure from the classic basil version, blending lemon balm’s bright, lemony undertones with garlic, pistachios, and olive oil, to create a uniquely flavorful spread. It’s a simple, elegant way to incorporate the herb into your everyday cooking—whether drizzled over pasta, spread on crusty bread, or spooned into soups for a zesty lift.
Beyond its culinary charm, lemon balm pesto delivers a dose of wellness with every bite. Packed with antioxidants and mood-boosting properties, lemon balm supports relaxation and immune function while providing a burst of green nourishment. Whether you’re looking for a comforting remedy or a delicious new staple, this pesto blends tradition, health, and flavor in every spoonful.
To begin making your lemon balm pesto, start by gathering a generous handful of fresh lemon balm leaves. You can often find lemon balm at health food stores, farmers markets, or in the herb section of your local garden center. If you’re lucky enough to have it growing in your own garden, even better! Once you have your lemon balm, take time to thoroughly wash and dry each leaf. This step is essential for removing any dirt, dust, or tiny insects.
In a food processor, combine the lemon balm leaves with shelled pistachios, fresh garlic, a pinch of salt, and olive oil. Blend the mixture until smooth, pausing occasionally to scrape down the sides of the bowl to ensure everything is evenly combined. Depending on your desired consistency, you can add a bit more olive oil to make it silkier or a little more lemon balm to deepen the flavor.
Once the pesto has reached a smooth, cohesive texture, transfer it to a bowl or jar for serving or storage. This versatile spread can be used in countless ways—toss it with warm pasta for a quick, refreshing dinner, spoon it over grilled vegetables, or simply spread it on toast with a sprinkle of flaky salt for a bright and satisfying snack. You can even stir it into soups or whisk it into salad dressings for an herbal kick. Stored in an airtight container in the fridge, your lemon balm pesto will keep for up to a week, ready to bring its vibrant, herbal goodness to any meal.
Recipe:
1 Cup fresh lemon balm
2 Cloves fresh garlic
⅓ Cup pistachios
⅓ Cup olive oil
½ Tsp salt
Instructions:
To start, wash and dry fresh lemon balm. Add lemon balm, garlic, pistachios, olive oil and salt into a food processor. Blend until the pesto becomes an even texture. Scraping down the sides of the food processor as needed. Once blended, add to a blow or jar and use for anything you would normally use pesto on! Enjoy!