Lemon-Thyme Pesto

Pesto without basil sounds like sacrilege until you taste this version. Parsley brings the green base while ground thyme delivers an earthy, almost piney flavor and lemon zest plus juice gives the whole thing a bright citrus snap.

The processor does most of the work. Pulse the parsley, pine nuts, thyme, lemon zest, and juice until almost smooth, then drizzle in olive oil with the machine running so it emulsifies into a glossy, spoonable sauce. If it looks dry, add another tablespoon of oil at a time until it loosens up.

Great over hot pasta, swirled into soups, spread on grilled chicken or salmon, or used as a dip for crusty bread. The lemon makes it feel lighter and more spring-forward than traditional basil pesto.

Pro Tips

• Toast the pine nuts in a dry skillet for 3 minutes before processing, this brings out their sweet, buttery flavor.
• Pack the parsley leaves firmly when measuring, loose leaves give a thinner, weaker pesto.
• Use the finest side of a microplane for the lemon zest, large strips will leave bitter pith chunks in the finished sauce.
• Press plastic wrap directly onto the surface when storing, exposed pesto turns brown from oxidation within hours.
• Bring to room temp before tossing with hot pasta, cold pesto can shock the noodles and clump.

Variations

• Swap parsley for half basil, half parsley for a brighter, more familiar pesto profile.
• Use almonds or walnuts in place of pine nuts for a budget-friendly variation.
• Stir in a tablespoon of grated Parmesan for a richer, saltier edge.