Lemon Thyme Pesto
1 c. Lemon Thyme, removed from stem
1 Garlic Clove
1/4 c. Pignoli Nuts
2 tbsp. Pecorino Romano Cheese, grated
3 tbsp. Extra Virgin Olive Oil
1. Add the thyme, garlic, nuts and cheese to a food processor or blender and pulse until well blended.
2. Next, gradually add the oil until the mixture forms resembles a paste-like consistency.
3. Use immediately or store in an air tight container in the freezer for later use. Makes 1/2 cup.