Thyme Pesto Recipes

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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

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

MIXED HERB PESTO



Mixed Herb Pesto image

Give basil some buddies in this pesto that includes parsley, thyme and oregano.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 9

1/3 cup lightly toasted pine nuts
1 1/2 cups loosely packed fresh basil
1 1/2 cups loosely packed fresh parsley
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil

Steps:

  • Put the almonds in a food processor and pulse until finely ground. Add the basil, parsley, garlic, oregano, thyme and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.

THYME PESTO



Thyme Pesto image

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.

Provided by winkki

Categories     European

Time 5m

Yield 1 cup

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 3980.9, Fat 193.8, SaturatedFat 40.9, Cholesterol 66, Sodium 3759.3, Carbohydrate 603.8, Fiber 341.4, Sugar 3, Protein 170.8

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

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.)

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