Lemon Balm Pesto Recipe | A Little Garden Gift For The Nervous System
My dads neighbour planted lemon balm in their garden, and over time, a root has made its way through the pavement cracks into his. It's growing beautifully, and it means we now have lifetime access to an abundance of fragrant, powerful lemon balm!
What is so good about lemon balm?
I'm glad you asked!
If you’re trying to eat in a way that supports your nervous system, lemon balm is a great herb to bring in.
It’s been used traditionally to help with stress and anxiety, and research suggests it may help the body feel more settled by interacting with GABA activity in the brain (a neurotransmitter involved in relaxation).
It is known for its calming properties, and it can also support sleep and digestion.
It also contains antioxidants, which support overall health in a steady, everyday way.
Lemon Balm Pesto Recipe (Serves 2 to 3)
This is an easy one. No overthinking it.
Ingredients:
- 1 packed cup fresh lemon balm leaves (about a handful)
- 50g whole almonds
- 40g parmesan cheese, finely grated
- 1 small garlic clove
- Zest of 1 lemon
- 1 to 2 tbsp fresh lemon juice
- 80 to 100ml extra virgin olive oil
- 1/2 tsp sea salt
- Freshly ground black pepper
Method:
Just throw everything into a blender or food processor and press go! Blend until you have a grainy but wet consistency.
To serve:
Toss through warm spaghetti so it coats everything properly.
Finish with a bit more parmesan, a drizzle of olive oil, and a few fresh lemon balm leaves on top.
Simple Food That Does a Bit More
This is the kind of meal I come back to when I think about supporting the body properly. It is simple, made from real ingredients, and it actually offers something beyond just filling you up.
If you are looking to build meals around feeling more balanced, these are the kinds of ingredients to start with.
Tasting notes and flavour profile
This lemon balm pesto is fresh and light with a gentle citrus lift from the lemon balm. It is softer and more floral than a traditional basil pesto, with a clean green flavour that feels calm rather than punchy.
The almonds bring a subtle nuttiness and a bit of body, while the parmesan adds savoury depth. The garlic sits quietly in the background, just enough to give warmth without overpowering anything. Finished with lemon juice, it has a bright edge that keeps it feeling lively.
Overall it tastes fresh, slightly citrusy, nutty, and green, with a smooth texture that coats pasta without feeling heavy.
Perfect for spring
This recipe feels especially right for spring. It is light, fresh, and full of green herbs, which naturally fits the shift towards brighter, simpler food after winter.
It works well in warmer weather when you want something nourishing but not heavy, and it pairs nicely with the feeling of eating more seasonally again. It is the kind of dish that feels like it belongs outside, eaten slowly in fresh air, with everything starting to grow again.
Spring food like this is less about richness and more about freshness, and this pesto sits right in that space.
I hope you love it as much as I did!