You will love the unique and earthy qualities of this Thyme Pistachio Pesto. I am loving the combination of the pistachio and thyme with the Drunken goat cheese. It’s rich yet subtle at the same time.
I used an awesome cheese called “Drunken Goat“. It is semi-soft goat cheese from Spain’s Murcia region. The cheese makers immerse it in the local Doble Pasta wine (Mourvedre grapes) for three days giving the rind a vivid purple hue before aging it for 75 days. It has a nice creamy texture with a subtle earthiness. If you have never tried it before, I recommend having it with this pesto, some bread or crackers and a nice crisp glass of Cava!
Thyme Pistachio Pesto Recipe:
Approx. 2 Cups
- 3/4 Cup Fresh Thyme
- 1 Cup Shelled Pistachios
- 1 Cup Drunken Goat Cheese – shredded
- 1/2 to 3/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1 Clove Garlic
- 1/4 Teaspoon Sea Salt or to taste
Remove the tiny leaves off the thyme stems by holding the top and sliding leaves off with the thumb and pointer finger of your other hand along the sprig.
Measure everything and add all ingredients except the cheese to a food processor or blender.
Blend to a coarse texture then add the cheese and blend until desired texture.
Thyme is rich in thymol, the essential oil that has powerful antiseptic and antibacterial properties. It has anti-aging properties that help boosts the immune system. Helps fight asthma by relaxing the muscles in the bronchi and it is an expectorant helping to eliminate mucus from the lungs. Thyme has a powerful detoxifying agent that is helpful in detoxing the liver. It is full of vitamin C and is a good source of vitamin A.