This is such a vibrant lemony pesto that is packed with flavor! Add it to your favorite salad, drizzle it on roasted veggies or mix it in some rice or quinoa. How can you see your self using it?
I can’t believe it’s only 5 days until our wedding! We have cleaned the house, finished all our shopping and I am now in the process of making all of the food! My friends Maggie, Ang and Ang’s boys are the first to arrive this Saturday evening. I can barely contain myself!
Recipe: Approx. 1 1/4 Cup
- 1 Cup Lemon Thyme
- 1/2 Cup Pecorino Cheese
- 1/2 Cup Raw Walnuts
- 1 Clove Garlic
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Teaspoon Sea Salt – or to taste
- 2 Tablespoons Lemon Juice – fresh squeezed
- 2 Tablespoons Champagne Vinegar
Wash and dry the thyme. Slide the thyme leaves off the stems, measure and add to a food processor or blender.
Finely shred the cheese and add to thyme. Add the walnuts, garlic, olive oil and salt. Puree, scrape the sides, pulse a few times and put into a bowl using a rubber spatula.
Stir in the lemon juice and vinegar. Store in a jar in the refrigerator.
Lemon Thyme has anti-aging properties and boosts the immune system. It helps fight asthma, promotes relaxation and helps digestion. Lemon thyme is high in iron and an excellent source of vitamin C.