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Thyme Pesto Recipe

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This recipe for Thyme Pesto, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Corvelli Meyers
Added: Wednesday, December 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cup loosely packed fresh parsley
1/2 cup loosely packed fresh thyme leaves or 1 Tbsp dried crumbed plus 1/2 cup fresh parsley
1/2 cup parmesan cheese, grated (2oz)
1/2 cup toasted pine nuts or walnuts
2 garlic cloves
1/2 cup olive oil

Directions:
Directions:
Finely chop first 5 ingredients in food processor, with machine running, gradually add 1/2 cup olive, continue processing until pesto is almost smooth. Season to taste with salt and freshly ground black pepper.

Pesto can be made ahead up to one week. Covered tightly and refrigerated.

Number Of Servings:
Number Of Servings:
1 cup
Personal Notes:
Personal Notes:
I found this recipe among some that Mom had saved, I don't think she has tried it yet, but it sounds great. I do a turkey rub every Thanksgiving (see recipe) and this sounds like something you could rub on a turkey or chicken or whatever.

 

 

 

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