---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Lemon-Thyme Pesto
  Categories: Main dish, Pasta, Vegan
       Yield: 1 recipe
  
     2/3 c  Packed stemmed fresh parsley
     1/4 c  Pine nuts
       1 tb Ground dried thyme
       1 tb Grated lemon peel
       1 tb Fresh lemon juice
     1/4 c  Olive oil (or more)
            Salt & pepper
  
   In processor, blend first 5 ingredients until almost smooth.  With
   machine running, gradually add 1/4 cup oil and process until smooth.
   If pesto is dry, mix in more oil by spoonfuls.  Season to taste with
   salt and pepper.
   
   (Can be made ahead.  Press plastic wrap onto surface of pesto. Cover
   and refrigerate up to 2 days or freeze up to 1 week. Bring to room
   temperature before using.)
   
   Barbara Karoff, in “Bon Appetit” August, 1994 Posted by Karen Mintzias
  
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