Sacred Ground: Thyme and Rosemary Pesto

Chef Horst Pfeifer shares this pesto recipe from his New Orleans restaurant, Bella Luna.


| March/April 2000





Yields 1 cup

Serve this pesto over lamb or chicken.

2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
1/3 cup macadamia nuts
1/4 cup garlic cloves, peeled
1 tablespoon salt
1/4 cup grated Parmesan cheese
1/4 cup extra-virgin olive oil
Freshly ground black pepper to taste

Place the rosemary and thyme in a medium bowl. In a food processor, puree the nuts, garlic, salt, cheese, and oil until smooth. Stir the nut mixture into the herbs and season with pepper.


Colorado-based Laura Daily would welcome some Louisiana temperatures this spring so that she can try her hand at growing a wider range of culinary herbs.





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