Lemon-Thyme Pesto

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Servings: 1 Difficulty: Intermediate
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A vibrant, herbaceous sauce with bright citrus notes and earthy thyme.
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Lemon-Thyme Pesto

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 145.8

Description

This Lemon-Thyme Pesto offers a refreshing twist on traditional basil pesto, perfect for brightening up simple dishes. The combination of fresh parsley, toasted pine nuts, and aromatic thyme creates a complex flavor profile that is both herbal and zesty. It serves as an excellent marinade for chicken, a drizzle for roasted vegetables, or a sauce for pasta. The addition of fresh lemon juice and zest ensures a tangy finish that cuts through the richness of the olive oil. Ideal for spring and summer meals, this versatile sauce brings a burst of freshness to your table. It is easy to prepare with common pantry staples and fresh herbs, making it a reliable option for weeknight dinners or entertaining guests who appreciate bold, clean flavors.

Ingredients

Directions

  1. Place the fresh parsley, pine nuts, ground dried thyme, grated lemon peel, and fresh lemon juice into a food processor.
  2. Pulse the ingredients until they are finely chopped and combined.
  3. With the processor running, gradually drizzle in the olive oil until the mixture is smooth and emulsified.
  4. Stop the processor and scrape down the sides if necessary to ensure even blending.
  5. Taste the pesto and season with salt and black pepper to your preference.
  6. If the pesto appears too thick or dry, add additional olive oil, one teaspoon at a time, until the desired consistency is reached.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 145.8kcal
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1.3mg1%
Total Carbohydrate 3.4g2%
Dietary Fiber 0.9g4%
Sugars 1.7g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Press plastic wrap directly onto the surface of the pesto to prevent oxidation. Cover and refrigerate for up to 2 days or freeze for up to 1 week. Bring to room temperature before using.

Variations: For a nut-free version, substitute pine nuts with toasted sunflower seeds or walnuts.

Tip: If you prefer a brighter flavor, add an extra tablespoon of lemon juice.

Keywords: pesto, lemon, thyme, parsley, pine nuts, olive oil, sauce, herb sauce, vegan, vegetarian, pasta sauce, marinade, italian, fresh herbs, citrus
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