🫙 From the Spice Rack
Lemon-Thyme Pesto
2/3 c Packed stemmed fresh parsley 1/4 c Pine nuts 1 tb Ground dried thyme 1 tb Grated lemon peel 1 tb Fresh lemon juice 1/4 c Olive oil (or more) In processor, blend first 5 ingre...
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Ingredients6 items
Ingredients
- 2/3cup packed stemmed fresh parsley
- 1/4cup pine nuts
- 1tbsp ground dried thyme
- 1tbsp grated lemon peel
- 1tbsp fresh lemon juice
- 1/4cup olive oil (or more)
Directions
- 1
2/3 c Packed stemmed fresh parsley 1/4 c Pine nuts 1 tb Ground dried thyme 1 tb Grated lemon peel 1 tb Fresh lemon juice 1/4 c Olive oil (or
- 2
With machine running, gradually add 1/4 cup oil and process until smooth
- 3
If pesto is dry, mix in more oil by spoonfuls
- 4
Season to taste with salt and pepper
- 5
Can be made ahead
- 6
Press plastic wrap onto surface of pesto
- 7
Cover and refrigerate up to 2 days or freeze up to 1 week
- 8
Bring to room temperature before using.)