Lemon Balm Pesto

Lemon Balm Pesto

Lemon balm pesto with fresh basil, cashews, tangy lemon, and parmesan (vegan alert: this also tastes great without the cheese!). Totally healthy, easy and delicious.
Course Sauce
Category Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 375 ml
Calories 303 kcal
Autor elle


  • 2 cups packed lemon balm leaves
  • 2 cups packed basil leaves
  • 4 cloves of garlic, minced
  • 1/2 cup cashews (almonds, hazelnuts, walnuts, and pine nuts all work well too) (50 g)
  • 1/4 to 1/2 cup extra-virgin olive oil (60-125 ml)
  • freshly squeezed juice from 1 lemon (about 4 tablespoons)
  • 1/2 cup parmesan (50 g)
  • salt to taste


  1. Put all the ingredients for the pesto in a food processor and blend until smooth.
  2. No food processor? No problem, I use a handheld mixer for the same results. Or go traditional... when it comes to making pesto, you can't go wrong with a pestle and mortar.


To store: