thyme pesto

July 1991
1 servings
1½ cup Loosely packed fresh parsley
½ cup Loosely packed fresh thyme leaves or 1; crumbled, plus 1/2
  ; tablespoon dried, cup fresh parsley
½ cup Grated Parmesan; (about 2 ounces)
½ cup Toasted pine nuts or walnuts
Garlic cloves
½ cup Olive oil

Finely chop first 5 ingredients in processor. With machine running, gradually add ½ 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.) Makes about 1 cup.

Bon Appetit July 1991

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Converted by MM_Buster v2.0l.

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