Name: Thyme Pesto
Yield: Makes about 1 cup
Ingredients: 1 1/2 cups loosely packed fresh parsley; 1/2 cup loosely packed fresh thyme leaves or 1 tablespoon dried, crumbled, plus 1/2 cup fresh parsley; 1/2 cup (about 2 ounces) grated Parmesan; 1/2 cup toasted pine nuts or walnuts; 2 garlic cloves; 1/2 cup olive oil

Parsley and thyme replace the usual basil in this sauce. Try it on cooked vegetables.

Recipe information

Yield
Makes about 1 cup

Ingredients

1 1/2 cups loosely packed fresh parsley

1/2 cup loosely packed fresh thyme leaves or 1 tablespoon dried, crumbled, plus 1/2 cup fresh parsley

1/2 cup (about 2 ounces) grated Parmesan

1/2 cup toasted pine nuts or walnuts

2 garlic cloves

1/2 cup olive oil

Preparation

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.)

TagsSauce Thyme Herbs & Spices Parsley Parmesan Cheese Dairy Walnut Nut Garlic Root Vegetable Vegetable Dinner Lunch Vegetarian 5 Ingredients or Fewer Make Ahead No-Cook Food Processor Bon Appétit

Recipe notes

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