Quench MagazineLemon-Thyme Pesto | Main Dish | Quench Magazine
Lemon-Thyme Pesto | 2/3 c Packed stemmed fresh parsley 1/4 c Pine nuts 1 tb Ground dried thyme 1 tb Grated lemon peel 1 tb Fresh lemon juice 1/4 c Olive oil
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Cooking tools:
- Food processor
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Refrigerator
- Freezer
Ingredients
- 2/3 c Packed stemmed fresh parsley
- 1/4 c Pine nuts
- 1 tb Ground dried thyme
- 1 tb Grated lemon peel
- 1 tb Fresh lemon juice
- 1/4 c Olive oil (or more)
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