Lemon Balm Pesto Pasta

Hey Lemon Balm, don’t let Basil steal your thunder! Compared to your more traditional basil pesto, this one offers a bright citrus twist. Goes best with lighter pasta meals such as ones containing seafood. Careful not to subject it to too much heat in cooking. 

Ingredients

• 3/4 cup lemon balm leaves firmly packed
• 1/2 cup pine nuts
• 3/4 cup Parmesan cheese
• 1/4 cup extra virgin olive oil
• 3 TB lemon juice
• 1 tsp fresh chives
• salt and pepper to taste

Instructions

1. Place all ingredients in a food processor and pulse until smooth.
2. Add salt and pepper to taste.
3. Store in an airtight container for up to one week in the refrigerator or 3 months in the freezer.

Try using lemon balm or other herbs from our Bottle Garden Kit for a sweet treat like this Lemon Balm Bundt Cake.