Lemon-thyme Pesto Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
2/3 cup: Packed stemmed fresh parsley,
1/4 cup: Pine nuts,
1 tbsp: Ground dried thyme,
1 tbsp: Grated lemon peel,
1 tbsp: Fresh lemon juice,
1/4 cup: Olive oil, or more
Directions:
In processor, blend first 5 ingredients until almost smooth. With
machine running, gradually add 1/4 cup oil and process until smooth.
If pesto is dry, mix in more oil by spoonfuls. Season to taste with
salt and pepper. (Can be made ahead. Press plastic wrap onto surface
of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week.
Bring to room temperature before using.)
Source from luhu.jp
machine running, gradually add 1/4 cup oil and process until smooth.
If pesto is dry, mix in more oil by spoonfuls. Season to taste with
salt and pepper. (Can be made ahead. Press plastic wrap onto surface
of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week.
Bring to room temperature before using.)
Source from luhu.jp