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Add a photoServings: 1
Ingredients
- 2/3 c. Packed stemmed fresh parsley
- 1/4 c. Pine nuts
- 1 Tbsp. Grnd dry thyme
- 1 Tbsp. Grated lemon peel
- 1 Tbsp. Fresh lemon juice
- 1/4 c. Extra virgin olive oil (or possibly more) Salt & pepper
Directions
- In processor, blend first 5 ingredients till almost smooth. With machine running, gradually add in 1/4 c. oil and process till smooth.
- If pesto is dry, fold 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 chill up to 2 days or possibly freeze up to 1 week. Bring to room temperature before using.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 143g | |
| Calories 684 | |
| Calories from Fat 631 | 92% |
| Total Fat 72.41g | 91% |
| Saturated Fat 8.9g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 430mg | 12% |
| Total Carbs 10.83g | 3% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.95g | 1% |
| Protein 5.23g | 8% |
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