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Thyme Pesto

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1/2 cups 355ml Fresh parsley - (loosely packed)

    2. 1/2 cup 20g / 0.7oz Fresh thyme leaves - (loosely packed)

    3. 1 tbspn dried thyme, crumbled, Plus

    4. 1/2 cup fresh parsley

    5. 1/2 cup 118ml Grated Parmesan - (abt 2 oz)

    6. 1/2 cup 118ml Toasted pine nuts or walnuts

    7. 2 Garlic cloves

    8. 1/2 cup 118ml Olive oil Salt - to taste Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. 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.

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