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Lemon-Thyme Pesto

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CATEGORY CUISINE TAG YIELD
Grains Vegan Main dish, Pasta, Vegan 1 Recipe

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)
Salt & pepper

INSTRUCTIONS

In processor, blend first 5 ingredients until almost smooth.  With
machine running, gradually add 1/4 cup oil and process until smooth.
If pesto is dry, mix in more oil by spoonfuls.  Season to taste with
salt and pepper.
(Can be made ahead.  Press plastic wrap onto surface of pesto. Cover
and refrigerate up to 2 days or freeze up to 1 week. Bring to room
temperature before using.)
Barbara Karoff, in "Bon Appetit" August, 1994 Posted by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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