Lemon Balm, also known as Melissa officinalis is totally and utterly the herb of the month for me at the moment, springing up all over my garden. It seems to really want to grow here, with very little attention. What a perfect opportunity to make some lemon balm pate with pumpkin seeds and ginger.

Lemon balm is a must in any garden

Lemon balm scatters out the most bountiful harvest at a time when other greens are just starting to unfurl their leaves. It thrives in most places, taking care of itself rather well, spreading vigorously with its roots and seeds, offering some rather remarkable health benefits along the way (most notably used for its calming effect on the nervous and digestive systems). It’s an all-around winner and an absolute must in any happy garden. Check out my Lemon Balm Page for more info on medicinal and culinary uses for this wonderful herb.

Lemon balm pate – perfect way to use this leaf

I’m an opportunist, so you might expect that something growing so avidly in my garden would make a keen appearance in our cuisine here. When in season (a very long season from early spring to late autumn) I regularly grab handfuls of the stuff, slicing and chopping it for salads, desserts, and invigorating herbal tea infusions. Another way I love to bring it into our diet is through my ‘Lemon Balm, Ginger & Pumpkin Seed Pate’. It’s so tasty on an oatcake or used as a dip for carrot and celery sticks. We enjoy it at lunchtime along with a nice fresh, hearty salad. Here’s how I do it…

You will need a blender for this. I prefer a hand (immersion) blender, so that I can get right in there and press down; although use whatever you have available…

Lemon Balm Pate

Lemon Balm Pate

Lemon Balm, Ginger and Pumpkin Seed Pate

Lemon Balm, Ginger and Pumpkin Seed Pate

Prep Time: 5 minutes
Total Time: 5 minutes

An easy pate with fresh lemon balm leaves, pumpkin seeds and ginger.

Ingredients

  • 100g Pumpkin Seeds
  • 1 handful fresh lemon balm
  • 1 heaped teaspoon of fresh ginger
  • 2 tablespoons olive oil
  • ½ teaspoon celtic sea salt
  • ½ apple (medium)
  • 1 lemon juiced

Instructions

  1. Soak pumpkin seeds in spring or filtered water for atleast 3 hours to soften.
  2. After soaking, drain, discard soak water and place pumpkin seeds in a jug for blending.
  3. Peel and finely chop 1 heaped teaspoon worth of fresh ginger.
  4. Roughly chop your apple and juice lemon.
  5. Add all ingredients together and blend in the jug until you achieve desired consistency. You'll probably end up with a great, rustic looking pate, rather than an ultra smooth dip.
  6. Serve straight away. It should also keep in the fridge for a few days.

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For more super healthy salads and dips check out this page here:
Super Healthy Salads & Dips

This recipe featured in my book Angelicious Plant-Based. Please do check it out HERE (MY BOOKS)