Lemon-thyme pesto

1 recipe

Ingredients

Quantity Ingredient
⅔ cup Packed stemmed fresh parsley
¼ cup Pine nuts
1 tablespoon Ground dried thyme
1 tablespoon Grated lemon peel
1 tablespoon Fresh lemon juice
¼ cup Olive oil (or more)
Salt & pepper

Directions

In processor, blend first 5 ingredients until almost smooth. With machine running, gradually add ¼ 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.)

Barbara Karoff, in "Bon Appetit" August, 1994 Posted by Karen Mintzias Submitted By MARK SATTERLY On 06-02-95

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