Lemon Balm Pesto Pasta is a delightful twist on the traditional pesto dish, boasting a citrusy zing that makes it perfect for a refreshing meal. This recipe is all about embracing the bright, herbal flavors of lemon balm, making it a wonderful choice for a summer lunch or dinner.
Lemon balm leaves are the star here, offering a gentle lemon aroma that’s less intense than lemon juice. They bring a fresh, herbal taste to the pesto. Parmesan cheese provides a salty, umami richness that balances the citrusy notes. Pine nuts add a creamy texture and nutty flavor, essential for an authentic pesto feel. Garlic gives the dish a savory depth, rounding out the flavors. Extra-virgin olive oil is the liquid gold that combines everything, providing a smooth texture and rich taste. Finally, a touch of salt and black pepper enhances all the other flavors, while the lemon juice at the end lifts the dish with extra brightness.
This pasta pairs beautifully with a simple side salad of arugula dressed with olive oil and a sprinkle of sea salt. For protein, grilled chicken or shrimp complement the citrusy flavors nicely. A chilled glass of white wine or a light, sparkling water with a lemon wedge rounds out the meal.
Start by gathering all your ingredients. In a food processor, combine the lemon balm leaves, Parmesan cheese, pine nuts, and garlic. Give it a few pulses until everything is finely chopped, but not yet a paste. You want a bit of texture in your pesto.
Next, with the processor running on low, slowly drizzle in the extra-virgin olive oil. This step is key for achieving that creamy consistency. Keep an eye on it — you’re looking for a smooth yet slightly textured sauce. Season with salt and black pepper to taste, pulsing a couple more times to combine.
Now, cook your pasta according to the package instructions. Any type of pasta works here, so feel free to use what you have on hand. Once cooked, reserve about 1/2 cup of the pasta water, then drain the rest.
In a large mixing bowl, toss the hot pasta with your freshly made pesto. Add the reserved pasta water gradually, just enough to help the pesto coat the pasta evenly. Finish with a squeeze of lemon juice for that extra punch of freshness before serving.
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