Lemon Balm & Walnut Pesto

I love the joyfulness of lemon balm. I find lemon balm tea is often more delicate than what I want to drink. I find this pesto is a great way to get more of lemon balm in my diet.

Bright, citrusy lemon balm gives this garden pesto a fresh, unexpected flavor. I prefer walnuts in pesto to make it rich, earthy, and more affordable than traditional pine nuts. Not to mention, I once got pine mouth which left me with a bitter taste in my mouth for two weeks. That made me very leery of pine nuts going forward.

Toss it with zoodles, pasta, spoon it over roasted vegetables, spread it on sandwiches, or serve it with grilled chicken or fish.

Makes: About 1 cup
Prep time: 10 minutes

Ingredients

• 2 packed cups fresh lemon balm leaves and tender stems, washed and thoroughly dried
• ½ cup walnuts
• ½ cup finely grated Parmesan cheese
• 1 small garlic clove
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice, plus more to taste
• 1 tsp of 'The Rub' (adjust to taste)
• ⅓ to ½ cup extra-virgin olive oil
  

Instructions

1. Toast the walnuts in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant. Let them cool completely.
2. Add the walnuts and garlic to a food processor. Pulse until coarsely chopped.
3. Add the lemon balm, Parmesan, lemon zest, lemon juice, salt, and a few grinds of black pepper. Pulse several times, scraping down the sides as needed.
4. With the food processor running, slowly drizzle in ⅓ cup olive oil. Continue blending just until the pesto reaches your preferred consistency. Add more olive oil, one tablespoon at a time, if needed.
5. Taste and adjust with additional lemon juice, salt, or pepper.

Serving Ideas

• Toss with warm pasta or roasted potatoes.
• Spoon over grilled vegetables, chicken, or fish.
• Spread on sandwiches, toast, or flatbread.
• Stir into rice, beans, or grain bowls.
• Thin with olive oil and lemon juice to make a dressing.
• Swirl into soup just before serving.

Storage

Transfer the pesto to an airtight container and cover the surface with a thin layer of olive oil. Refrigerate for up to 4 days.

To freeze, spoon the pesto into an ice-cube tray. Once frozen, transfer the cubes to a freezer-safe container and use within 3 months.

Dairy-free variation: Omit the Parmesan and add 2 tablespoons of nutritional yeast—or simply use a little more walnut and salt.