I anticipate that there will be a lot of lemon balm in the garden this year. More than ever I am motivated to make sure nothing in the garden goes to waste. I have an overabundance of lamb’s quarters that volunteered to make an appearance this year. I was a little unsure about lemon balm in a savory dish as I associate the “flavor” with sweets and desserts. Lemon Balm is not sour like real citrus it just reminds you of artificial lemon extract. What makes this dish work is the addition of something salty like parmesan cheese. Even a vegan type works. It has a very fresh taste and and a lovely green color.
Lemon Balm Pesto
1 cup of lemon balm leaves loosely packed
1 cup of lamb’s quarters, leaves loosely packed
1/2 cup of of pure olive oil
1/3 cup of lightly toasted pumpkin seeds
zest of medium lemon grated
salt and pepper to taste
Blend all of the ingredients in a food processor until you get a smooth paste. If you like your pesto a little thinner you can add lemon juice or water to the mixture.
Mix into cooked warm pasta and top with the parmesan cheese of your choice. Any leftover pesto will store in the refrigerator for at least two weeks.
There will be several recipes that feature lemon balm in the next few weeks so I will not repeat the information previously written about its properties and uses.
I would love to hear what you like to make with lemon balm.