Yield: 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|
|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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.