- Ready In:
- 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.
Questions & Replies
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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.