I love using lemon balm in Mediterranean Diet recipes. It is a delicious and bright ingredient that also offers up huge health benefits. To learn more about the benefits of lemon balm, check out my lemon balm post here.
When your garden gives you lots of fragrant, leafy green herbs, use them to make pesto! I love this combination of Lemon Balm, Parsley and Cilantro, but you can make substitutions with whatever herbs you happen to have.
This garlicky, lemony, nutty blend packs all the flavors of summer in such a delicious way. Use it as a topping for breads, pastas, veggies and anything else that needs a flavor boost.
Photo Credit: Christine Kenneally
Lemon Balm Pesto with Walnuts, Cilantro and Parsley
- 3/4 cup walnuts
- 5 cloves garlic, peeled
- 2 cups fresh lemon balm leaves, packed
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed
- 10 tbsp. extra virgin olive oil
- 1/3 cup parmesan cheese, grated
- salt & pepper to taste
Add garlic and walnuts to the food processor and chop for 10 seconds.
Add the lemon balm, parsley, cilantro, olive oil, parmesan, salt and pepper and chop for an additional 20 seconds, being careful not to over-process.
Calories: 267kcalCarbohydrates: 4gProtein: 4gFat: 27gSaturated Fat: 4gCholesterol: 4mgSodium: 73mgPotassium: 172mgFiber: 2g