THYME PESTO

Thyme Pesto image

An interesting twist on the usual basil pesto, originally from "The Lighter Side of Italy" cookbook. If using dried thyme, refrigerate pesto overnight to let the flavors blend more thoroughly.

Provided by winkki

Time 5m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup fresh thyme leave (or 3 Tbsp. dried thyme leaves)
2 cups fresh parsley
2 teaspoons garlic, minced
3/4 cup parmesan cheese, grated
1/4 cup pine nuts (or walnuts)
1/2 cup extra virgin olive oil
1 teaspoon coarse salt
1 dash fresh ground black pepper

Steps:

Combine all ingredients in blender or food processor fitted with steel blade.
Blend on high for 1 minute or until creamy and well-blended.
Store in non-metallic, covered container in refrigerator; will keep in fridge for up to 2 wks or in freezer for 6 months.

Nutrition Facts : Calories 3980.9, Fat 193.8, SaturatedFat 40.9, Cholesterol 66, Sodium 3759.3, Carbohydrate 603.8, Fiber 341.4, Sugar 3, Protein 170.8

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