Thyme pesto: a recipe to celebrate early summer
Thyme is a perennial in my garden at Pinecone Meadow Farm, boldly seeding itself everywhere, blooming with pink flowers in late spring.
I love the flavor in just about everything, and it gives such a feeling of abundance compared to the tender rosemary and basil that I need to plant year after year. I’ve been known to go out to the garden in winter and dig through the snow for a big handful.
And thus I’ve whipped an early-season pesto, this time with arugula from Growing Home and cheese from Grassfields. As you can see from the photo, it’s great tossed with pasta.
Thyme pesto
Makes about 1 - 1½ cups
1 cup fresh thyme leaves
3 cloves garlic, finely minced
½ cup roasted salted almonds
1 cup loosely-packed arugula leaves
½ cup freshly grated hard cheese, such as white cheddar or Parmesan style
½ cup olive oil, or more for desired consistency
Dump the thyme, garlic, almonds and arugula into a food processor fitted with a metal blade. Pulse until combine and nuts are coarsely ground. Pour in the cheese and give the food processor another pulse or two. Drizzle in the olive oil until you have a chunky paste. Stored covered in the fridge for a week.
Farmers’ Market of the Heartland update:
Click over to vist the lovely Jen at The Cottage Nest for a chance to win a copy of my book. Comment by midnight June 20.
If you enjoy this post, please consider subscribing to my newsletter, or my feed. And are we Twitter or Pinterest friends yet? Photo and recipe by Janine MacLachlan, The Rustic Kitchen, www. RusticKitchen.com. All rights reserved.
Tags: pesto, thyme, thymepesto