Lemon Balm Pesto on Zucchini Noodles

Lemon balm is in season in Portland and growing wild all over the place! it is a perfect time to pick it and make it into pesto to eat immediately and to freeze for fall and winter days for a simple and delicious fragrant meal. Lemon balm is in the mint family and has a wonderful lemony scent, but browns quickly when blended, so a squeeze of lemon juice helps to keep its vibrant green. Zucchini noodles are easy to make and can be had with many different delicious sauces.


  • 3 zucchini and/or long yellow squash
  • 3 tablespoons butter or duck fat
  • 1/2 cup lemon balm pesto


1:  Shred the squash into a long thin strips with the vegetable peeler

2:  Melt the fat or butter into a skillet on medium heat. Toss in the squash and stir until it begins to soften.

3:  Stir in the lemon balm pesto for one minute. Plate and serve immediately as a side to almost any meat roast or grill that you can dream of.

Lemon Balm Pesto

  • 2 cups fresh lemon balm
  • 1/2 cup extra-virgin olive oil
  • 3 or 4 cloves garlic
  • squeeze of lemon juice
  • salt

Blend all ingredients together in a food processor until chunky, but well blended. Use to baste broiled or grilled fish or chicken, or serve with squash noodles. Makes about 2 cups.