If your garden is bursting with lemon balm like mine, you might be wondering what on earth to do with it all. It’s easy to grow, smells amazing, and attracts pollinators—but when it starts taking over, it’s time to get creative in the kitchen.
One of my favorite ways to use up a big harvest is to make lemon balm pesto. It’s a refreshing, citrusy twist on the traditional basil version and incredibly versatile. Spread it on bread, toss it with pasta, or swirl it into soups for a pop of flavor.
And yes—this recipe is freezer-friendly, so you can preserve that lemon balm bounty for months to come!
👇 You can watch the full video below, where I walk you through the recipe and show you how I freeze lemon balm in olive oil for long-term storage:
📺 [Embed your YouTube video here]
🍋 Lemon Balm Pesto Recipe
Ingredients:
- 50 g fresh lemon balm leaves (rinsed and stemmed)
- 30 g Parmesan cheese (grated)
- 30 g sunflower seeds (lightly toasted, optional)
- 1/4 tsp powdered garlic or 1 garlic clove
- 100 ml olive oil
- 1 tbsp lemon juice
- 1/4 tsp dried lemon peel (yellow part only)
- Salt and pepper to taste
Instructions:
For the instructions, just watch the video! 🎥
It’s quick, simple, and I show you exactly how to blend everything and store it for later.
🧊 How to Freeze Lemon Balm Pesto
For long-term storage, spoon the pesto into ice cube trays or small containers. Cover with a thin layer of olive oil and freeze. Once solid, transfer the cubes to a freezer bag. This way, you can easily grab a portion whenever you need a quick hit of flavor.
🌱 Why Lemon Balm?
Lemon balm is often underused in the kitchen, but its lemony-mint flavor pairs beautifully with savory dishes. It’s rich in antioxidants and has calming properties too—making it a perfect herb to work more into your meals.
Let me know in the comments: have you tried cooking with lemon balm before? And if you give this pesto a go, I’d love to hear how you used it!