Description
Lemon Balm Pesto is a fresh and vibrant twist on traditional pesto, combining the citrusy brightness of lemon balm with basil, garlic, roasted pine nuts, and Parmesan cheese. This versatile sauce is perfect for enhancing pasta, sandwiches, or as a dip, featuring a zesty aroma and rich nutty flavor from roasted pine nuts and freshly squeezed lemon juice.
Ingredients
Herbs
- 35 g (1.2 oz) lemon balm leaves, fresh
- 15 g (½ oz) basil leaves, fresh
Other Ingredients
- 2 garlic cloves
- 50 g (⅓ cup/1.8 oz) pine nuts
- 50 g (about ½ cup/1.8 oz) Parmesan cheese, freshly grated
- 100 ml (½ cup + 1 tablespoon) olive oil, plus extra to cover pesto
- 3 tablespoons lemon juice, freshly squeezed
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare Herbs: Wash the lemon balm and basil leaves thoroughly to remove any dirt or impurities. Drain them well in a colander and if needed, pat dry gently with paper towels to remove excess moisture to prevent watery pesto.
- Prepare Garlic and Pine Nuts: Peel the garlic cloves and roughly chop them. Toast the pine nuts in a dry pan over medium heat, stirring frequently until they turn golden brown and emit a nutty aroma. Be careful not to burn them as they brown quickly, which is key to enhancing their flavor.
- Chop Herbs: Once the herbs are dry, chop the lemon balm and basil into smaller pieces. This helps to release their flavors more effectively during blending.
- Combine Ingredients: Place the chopped herbs, garlic, and roasted pine nuts into a blending jar. Slowly add the olive oil while using a hand blender to pulse up and down until the desired pesto texture is achieved.
- Add Cheese and Season: Fold in the freshly grated Parmesan cheese carefully into the blended mixture. Season the pesto with salt and freshly ground black pepper to taste.
- Store Properly: Transfer the pesto into glass containers, filling them completely and topping with a layer of olive oil to cover the surface. This prevents oxidation and preserves the bright green color. Cover and refrigerate.
- Chill and Serve: The pesto is best served fresh or after resting for a few minutes. It can be refrigerated for up to 5 days; beyond this time, the flavor may become grassy. For longer storage, freeze portions in greased ice cube trays and thaw as needed.
Notes
- Ensure the lemon balm and basil are thoroughly dry to avoid watery pesto which can spoil quickly.
- If pine nuts are unavailable, sunflower seeds or walnuts are suitable substitutes.
- Consume the pesto within 5 days when chilled; freezing is recommended for longer preservation.
- Always keep a layer of olive oil on top of the stored pesto to maintain freshness and color.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian