Ingredients
- 3 cups lemon balm leaves, washed
- 2 to 3 cloves garlic, peeled
- 1/4 cup pine nuts or walnuts
- Coarse salt and pepper, to taste
- Olive oil
- Lemon juice or lemon zest
Directions
- Place the lemon balm leaves, garlic, nuts, and a pinch of salt and pepper into a food processor.
- Start the processor, and drizzle olive oil into the mix until the mixture is the texture you like.
- Add a squeeze of fresh lemon juice or lemon zest to taste.
Lemon balm (Melissa officinalis) is an herb in the mint family. Its small white flowers attract bees and other pollinators, but you’ll be drawn by the lemony scent of the foliage as you brush it with your fingers. Even more, you’ll like the bright lemon flavoring the leaves lend to salads, drinks and marinades. Lemon balm grows easily in sun or shade and spreads like a mint, so it’s a good idea to keep it in a container. It will also spread by seeds, though, so you’ll need to keep an eye out for it around the garden. The best way to keep it in control is to use big handfuls of it to brighten up summertime dishes.
Spread this lemon balm pesto on chicken, fish or shrimp before putting the food on the grill, or allow to marinate in the pesto in the refrigerator overnight. Save extra pesto not used to marinate meats for garnishing the finished dishes. It also tastes great as a salad dressing with olives, peppers and a bit of goat cheese, or as a spread on crusty bread.
The lemon balm pesto may be kept in the refrigerator for a week, or may be frozen for later use. While it may slightly discolor as it freezes, the pesto will taste just fine.
