Lemon Balm Pesto Spaghetti4 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“Lemon balm gives this pesto a fun kick.” - by julie
Original recipe yields 4 servings
- Combine the lemon balm, olive oil, and garlic in the bowl of a food processor. Process until combined but still slightly chunky. Reserve.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
- Combine the tomatoes, onions, and dried mushrooms in a large skillet over medium-high heat. Bring to a simmer, breaking up the tomatoes with the back of a spoon. Cook until the tomato liquid has partially evaporated, about 15 minutes. Stir in the arrowroot, salt, and the prepared lemon balm pesto. Simmer to blend the flavors and thicken the sauce, about 5 minutes.
- Serve the lemon balm pesto sauce over the hot cooked spaghetti.
Amount Per Serving (4 total)
- 588 cal
- 29 g
- 72.9 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Delicious! Next time I think I will try only using 1 and a 1/2 or 2 onions and maybe add one more can of tomato. All-in-all...a wonderful recipe! Glad to finally find something to make with all the..." See more lemon balm from my garden."
"Good use of lemon balm. Definitely cut back on onions, 1 is plenty. Saute onions before combining with tomatoes. Shitake's were lost. Try button mushrooms, maybe add zucchini. Color is unattractive, b..." See moreut taste is excellent."
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