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.)
