Lemon-Thyme Pesto
Yield
servingsPrep
15 minCook
?Ready
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
parsley leaves
fresh, stemmed, packed |
|
| ¼ | cup |
pine nuts
|
|
| 1 | tablespoon |
thyme
dried, ground |
*
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| ¼ | cup |
olive oil
or more |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
parsley leaves
fresh, stemmed, packed |
|
| 59 | ml |
pine nuts
|
|
| 15 | ml |
thyme
dried, ground |
*
|
| 15 | ml |
lemon zest
grated |
|
| 15 | ml |
lemon juice
fresh |
|
| 59 | 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.
