 | Lemon–Thyme Pesto8 oz. 5 minutes |
| • | 2 tbsp. The Perfect Purée Lemon Zest, thawed |
| • | 1/2 cup torn basil leaves |
| • | 1/2 cup parsley sprigs |
| • | 4 oz. olive oil |
| • | 1/2 cup Parmesan cheese, grated |
| • | 1/4 cup slivered almonds or pine nuts |
| • | 2 tbsp. fresh chopped thyme |
| • | 2 cloves garlic, quartered |
| • | 1/4 tsp. salt |
| • | 1/4 tsp. pepper |
| Method: | |
| 1. | Place all ingredients in the bowl of a food processor. Cover and process until puréed. |
| 2. | Toss with your favorite hot cooked pasta or cover and refrigerate for up to 1 week. |
| Serving Suggestion: | |
| Use this flavorful pesto stirred into salad dressings, mixed with sour cream or yogurt for dips, folded into an omelet, or tossed with hot steamed vegetables. It’s also superb mixed into butter for fish or seafood. | |