Lemon-thyme Pesto - Bon Appetit Recipe
Yield: 1 /2 cupRecipe by luhu.jp
Ingredients:
2/3 cup: Packed stemmed fresh parsley,
1/4 cup: Pine nuts, about 1 1/4 oz
1 tbsp: Ground dried thyme,
1 tbsp: Grated lemon peel,
1 tbsp: Fresh lemon juice,
1/4 cup: , (or more) olive oil
Directions:
In processor, blend first 5 ingredients until almost smooth. With
machine runnmg, gradually add 1/4 C 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, See note at end of Sun-dried Tomato
and Olive Pesto recipe.)
NOTE: This one is terrific added to pasta or rice salads, or served
over shrimp. You can also blend it with some softened butter,
refrigerate the mixture until firm, then place a pat of the seasoned
butter on grilled salmon, tuna or sea bass.
Bon Appetit/August/94 Scanned & edited by Di Pahl &
Source from luhu.jp
machine runnmg, gradually add 1/4 C 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, See note at end of Sun-dried Tomato
and Olive Pesto recipe.)
NOTE: This one is terrific added to pasta or rice salads, or served
over shrimp. You can also blend it with some softened butter,
refrigerate the mixture until firm, then place a pat of the seasoned
butter on grilled salmon, tuna or sea bass.
Bon Appetit/August/94 Scanned & edited by Di Pahl &
Source from luhu.jp