Lemon Balm Pesto with Provolone and Macadamia nuts

An overhead close up of pesto inside a food processors bowl


Units Scale
  • 1 Bunch Lemon Balm (Roughly 2 cups of loose leaves and stems.)
  • 1 cup Chives (Roughly chopped)
  • 1/2 cup Macadamia nuts
  • 1/4 cup Provolone cheese
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 TBS Lemon juice
  • 2 TBS Avocado oil (can sub for olive oil)


  1. Wash the lemon balm and pick out any unwanted leaves and stems. 
  2. Fill a food processor with the lemon balm, chives, Macadamia nuts, and provolone cheese. Sprinkle with salt and pepper and put the lid on.
  3. Start the processor and pour in the Lemon Juice, allowing everything to break down. Stop and scrape the sides down if needed.
  4. Then with processor still running add the avocado oil and process until it's the desired consistency.
  5. The pesto is ready to use right away or can be stored in the fridge (5-7 days) or the freezer (up to a month is best). I enjoy it on toast, pasta, and in scrambled eggs.


A food processor is key in making a great pesto without a ton of mindless hand chopping. I recommend this one.


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Keywords: Gardening, Gluten free, lemon balm, Pasta, Pesto