Can lemon balm go in pesto?

Yes. Lemon balm adds a citrusy, minty freshness that works beautifully in pesto, offering a bright twist on the classic basil version.

What not to mix lemon balm with?

Avoid pairing lemon balm with overly bitter herbs like wormwood or strong anise flavors, as they can overpower its delicate citrus notes.

Absolutely. Its fresh, lemony aroma lifts pasta dishes, especially when paired with vegetables, seafood, or light cream sauces.

Use it in pesto, teas, marinades, salad dressings, desserts, and herbal drinks. It’s versatile in both savory and sweet recipes.

It complements basil, mint, parsley, seafood, chicken, citrus fruits, and summer vegetables like zucchini and tomatoes.

Traditionally, it’s valued for calming effects, aiding digestion, and providing antioxidant benefits thanks to compounds like rosmarinic acid.

Scale

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In a blender or food processor, add lemon balm, kale, garlic, olive oil, toasted walnuts, lemon juice, salt, pepper, and optional bread crumbs or red pepper flakes.
Pulse in short bursts until the pesto becomes a thick paste.
If the mixture is too thick, add 1 tablespoon of olive oil at a time until it reaches the desired consistency.
Serve immediately tossed with pasta, stirred into risotto, or as a flavorful soup topping.

Nut-Free Option: Replace walnuts with sunflower or pumpkin seeds.
Vegan Option: Add nutritional yeast instead of parmesan for a cheesy flavor.
Extra Creamy: Blend longer for a smoother texture.
Storage: Store in the fridge for up to 5 days with a layer of olive oil on top.
Freezing: Freeze in ice cube trays for up to 3 months.