Lemon Thyme Pesto
Ingredients| 2/3 cup packed stemmed fresh parsley |
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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.)
Servings: 1
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