Mother Earth Living

Sacred Ground: Thyme and Rosemary Pesto

<em>Yields 1 cup</em>
<p>Serve this pesto over lamb or chicken.</p>
<p>2 tablespoons finely chopped fresh rosemary<br />
2 tablespoons finely chopped fresh thyme<br />
1/3 cup macadamia nuts<br />
1/4 cup garlic cloves, peeled<br />
1 tablespoon salt<br />
1/4 cup grated Parmesan cheese<br />
1/4 cup extra-virgin olive oil<br />
Freshly ground black pepper to taste</p>
<p>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.</p>
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<em>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.</em>
<p>Click here to read the original article, <a href=””>Sacred Ground</a>.</p>

  • Published on Dec 18, 2009
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