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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. 


  • 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


  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 for a sweet treat loo like this Lemon Balm Bundt Cake. You can grow your own with the help of our Hint of Citrus Bottle Garden.

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