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Lemon-Thyme Pesto

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Submitted by mullie

YIELD

servings

PREP

15 min

COOK

?

READY

15 min

Ingredients

158
CUP ML PARSLEY LEAVES
fresh, stemmed, packed
¼ 59
CUP ML PINE NUTS
1 15
TABLESPOON ML THYME
dried, ground *
1 15
TABLESPOON ML LEMON ZEST
grated
1 15
TABLESPOON ML LEMON JUICE
fresh
¼ 59
CUP ML OLIVE OIL
or more

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 180 97% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 17% Vitamin C 28%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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