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Thyme Pesto

Parsley and thyme replace the usual basil in this sauce. Try it on cooked vegetables.

Courses: Sauces

Recipe Ingredients

1 1/2 cups 355mlFresh parsley - (loosely packed)
1/2 cup 20g / 0.7ozFresh thyme leaves - (loosely packed)
  = (or 1 tbspn dried thyme, crumbled,
  Plus 1/2 cup fresh parsley)
1/2 cup 118mlGrated Parmesan - (abt 2 oz)
1/2 cup 118mlToasted pine nuts or walnuts
2   Garlic cloves
1/2 cup 118mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)

This recipe yields about 1 cup.

Source:
Bon Appetit, July 1991

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