Thyme Pesto Recipes

THYME PESTO

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.

THYME PESTO

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

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.

CHICKEN WITH LEMON THYME PESTO

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.