Recently I’ve been so overwhelmed without the amount of thyme in my garden, I’ve been looking for different ways to use it. After finding this thyme pesto recipe on epicurious, I’ll never be unsure what to do with my thyme again. This recipe is delicious, savory, and a great substitute for basil pesto if you either have little basil, or a lot of thyme!
- 1 1/2 Cups loosely packed fresh parsley
- 1/2 Cup loosely packed fresh thyme
- 1/2 cup grated parmesan cheese
- 1/2 cup pine nuts or walnuts
- 2 garlic cloves
- 1/2 cup EVOO
In a food processor, chop first 5 ingredients. Add olive oil. Continue processing until it reaches a smooth consistency. Season with salt and pepper to taste. Can store up to 1 week, keep refrigerated.