Recipe by winkki
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.
Top Review by Meredith C-ville
I made this using fresh thyme. Since thyme and parsley often go with fish, that is what I used this on...I put the fish with the pesto spread on top (after a bit of S + P) in a shallow dish with some white wine and lemon juice as well as its own liquid, covered with foil, and baked at 350 for probably about 10 minutes. I would have served it with rice but ran out of time and used couscous instead, into which I stirred about 2 T of the pesto. This pesto turned cheap grocery store frozen flounder into quite a nice meal, and is a great way to use a lot of thyme. I am definitely going to make more so I can have it on hand in the freezer for instant easy flavor.
- 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
Directions See How It's Made
- 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.