Lemon Thyme Pesto Recipes

Steps:

• Blend all ingredients in food processor or blender, making into a rough paste.
• Store in refrigerator until ready to serve, up to 1 week.

Steps:

• Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)

Steps:

• If desired, skin chicken.
• Season with salt and pepper.
• In a food processor or blender combine lemon thyme and pistachio nuts; cover and process or blend with several on/off turns until finely chopped.
• With procesor or blender running, gradually drizzle in oil, stopping to scrape down sides as necessary.
• Stir in freshly ground black pepper to taste.
• Set aside.
• For a charcoal grill, arrange medium hot coals around a drip pan.
• Test for medium heat above pan.
• Place chicken, bone side down, on a grill rack over drip pan.
• For gas grill place chicken adjacent to heat source.
• Cover and grill for 50 to 60 minutes or until chicken is no longer pink (instant read thermometer reads 180°C for breasts or 180°C for thighs and drumsticks), turning chicken and brushing with half the pesto during the last 5 minutes of grillling.
• Reserve remaining pesto for another use.
• Serve with lemon wedges.

Steps:

• Combine the sage, parsley, garlic, coriander seeds, lemon juice, lemon zest, and pine nuts in a food processor or blender and process until coarsely chopped.
• With the motor running, slowly drizzle in the oil and process until emulsified.
• Add the cheese, salt, and pepper and process 3 to 4 seconds longer.
• Note: The pesto can be made up to 2 days in advance, covered, and refrigerated (or may be frozen). Serve as a topping for grilled chicken or turkey, or on a cracker with some cream-cheese. Makes a nice gift for the holidays in a jar tied with a pretty ribbon.

Steps:

• Mix together the oil, garlic, thyme, lemon zest and juice. Season with salt and pepper. Add the toasted pine nuts, stir well, and allow to sit for a couple of hours for the flavors to meld. Cook the pasta in boiling salted water until it is al dente. Just before draining, remove a small cup of pasta water.
• Drain the pasta, and return it to the pot with the lemon sauce over high heat. Add a little pasta water to prevent it from drying out. As soon as it is piping hot, remove from the heat and serve. Scoop the pine nuts off the bottom of the pot to top the pasta, and serve topped with grilled shrimp if using. Offer additional cracked black pepper if desired.

Steps:

• Combine all ingredients in blender or food processor fitted with steel blade.
• Blend on high for 1 minute or until creamy and well-blended.
• Store in non-metallic, covered container in refrigerator; will keep in fridge for up to 2 wks or in freezer for 6 months.