Lemon-thyme pesto - bon appetit
1 /2 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Packed stemmed fresh parsley |
| ¼ | cup | Pine nuts (about 1 1/4 oz) |
| 1 | tablespoon | Ground dried thyme |
| 1 | tablespoon | Grated lemon peel |
| 1 | tablespoon | Fresh lemon juice |
| ¼ | cup | (or more) olive oil |
Directions
In processor, blend first 5 ingredients until almost smooth. With machine runnmg, gradually add ¼ C oil and process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season to taste with salt and pepper. (Can be made ahead, See note at end of Sun-dried Tomato and Olive Pesto recipe.)
NOTE: This one is terrific added to pasta or rice salads, or served over shrimp. You can also blend it with some softened butter, refrigerate the mixture until firm, then place a pat of the seasoned butter on grilled salmon, tuna or sea bass.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>