Lemon Thyme Pesto Recipes

CHICKEN WITH LEMON THYME PESTO

Chicken with Lemon Thyme Pesto image

Make and share this Chicken with Lemon Thyme Pesto recipe from Food.com.

Provided by Polar Bear

Categories Chicken

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2 lbs meaty chicken pieces (breast bhalves, thighls, and drumsticks)
salt and black pepper
1 1/3 cups lemon thyme (if you dont have lemon thyme, use 1 1/§ cup fresh thyme plus 2 teaspoons findly shredded lemon peel)
1/2 cup salted pistachio nut
1/2 cup olive oil
1/4 teaspoon fresh ground black pepper
lemon wedge

Steps:

If desired, skin chicken.
Season with salt and pepper.
In a food processor or blender combine lemon thyme and pistachio nuts; cover and process or blend with several on/off turns until finely chopped.
With procesor or blender running, gradually drizzle in oil, stopping to scrape down sides as necessary.
Stir in freshly ground black pepper to taste.
Set aside.
For a charcoal grill, arrange medium hot coals around a drip pan.
Test for medium heat above pan.
Place chicken, bone side down, on a grill rack over drip pan.
For gas grill place chicken adjacent to heat source.
Cover and grill for 50 to 60 minutes or until chicken is no longer pink (instant read thermometer reads 180°C for breasts or 180°C for thighs and drumsticks), turning chicken and brushing with half the pesto during the last 5 minutes of grillling.
Reserve remaining pesto for another use.
Serve with lemon wedges.

Nutrition Facts : Calories 562.6, Fat 46.8, SaturatedFat 10, Cholesterol 120.8, Sodium 113.2, Carbohydrate 2.9, Fiber 1.1, Sugar 0.8, Protein 32.1

THYME PESTO

Thyme Pesto image

Provided by Lana Sills

Categories Condiment/Spread Food Processor Cheese Garlic Herb Nut No-Cook Parmesan Pine Nut Spring Summer Chill Thyme Bon Appétit California

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

1 1/2 cups loosely packed fresh parsley
1/2 cup loosely packed fresh thyme leaves or 1 tablespoon dried, crumbled, plus 1/2 cup fresh parsley
1/2 cup (about 2 ounces) grated Parmesan
1/2 cup toasted pine nuts or walnuts
2 garlic cloves
1/2 cup olive oil

Steps:

Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)

LEMON THYME PESTO

Lemon Thyme Pesto image

From More Recipes from a Kitchen Garden - Shepherd's Garden Seeds Spread on baguette or baked potatoes, cooked carrots, rice or pasta.

Provided by dicentra

Categories < 15 Mins

Time 5m

Yield 1 cup

Number Of Ingredients 7

Ingredients

2/3 cup chopped lemon thyme leaves
2/3 cup lightly toasted almonds
1/2 cup freshly grated parmesan cheese
1/8 teaspoon fresh ground pepper
1 garlic clove, minced
1 tablespoon fresh lemon juice
4 -5 tablespoons olive oil

Steps:

Blend all ingredients in food processor or blender, making into a rough paste.
Store in refrigerator until ready to serve, up to 1 week.

Nutrition Facts : Calories 1277.5, Fat 117.4, SaturatedFat 20, Cholesterol 44, Sodium 1080.7, Carbohydrate 28.6, Fiber 14.7, Sugar 5.3, Protein 41.3

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