Recently I’ve been so overwhelmed without the amount of thyme in my garden, I’ve been looking for different ways to use it. After finding this thyme pesto recipe on epicurious, I’ll never be unsure what to do with my thyme again. This pesto is delicious, savory, and a great substitute for basil pesto if you either have little basil, or a lot of thyme!
In a food processor, chop first 5 ingredients. Add olive oil. Continue processing until pesto is smooth. Season with salt and pepper to taste. Can store up to 1 week, keep refrigerated.