Thyme Pesto Recipe - Cooking Index
Thyme Pesto Recipe - Cooking Index
Parsley and thyme replace the usual basil in this sauce. Try it on cooked vegetables.
Courses: Sauces| 1 1/2 cups | 355ml | Fresh parsley - (loosely packed) |
| 1/2 cup | 20g / 0.7oz | Fresh thyme leaves - (loosely packed) |
| = (or 1 tbspn dried thyme, crumbled, | ||
| Plus 1/2 cup fresh parsley) | ||
| 1/2 cup | 118ml | Grated Parmesan - (abt 2 oz) |
| 1/2 cup | 118ml | Toasted pine nuts or walnuts |
| 2 | Garlic cloves | |
| 1/2 cup | 118ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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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