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Thyme Pesto
Yields: 1¼ cup
Chef's Notes:
Stripping the small thyme leaves from the stem is a time consuming task, but well worth the effort for this pungent pesto. Serve over pasta with grilled summer vegetables red and yellow bell peppers. Japanese eggplant, and plum tomatoes or with fresh seafood and scallops.
Ingredients:
½ cup loosely packed fresh thyme
1½ cups loosely packed fresh flat-leaf parsley
1 large clove garlic
½ cup freshly grated Parmesan cheese
½ cup pine nuts or walnut halves
½ cup olive oil
Salt and freshly ground black pepper
Procedure:
Combine the thyme, parsley, garlic, cheese, and nuts in a food processor or blender. Process to mix. With the machine running, slowly add the oil. Season to taste with salt and pepper and process to the desired consistency Let stand for 5 minutes before serving.
Book: " Very Pesto"
Book Author: Dottie Rankin
Publisher: Random House
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