Lately I’ve become a very resourceful cook. Since I can’t afford to go grocery shopping all the time like I did in the past, I now use every last bit of the ingredients that are in my fridge at any given moment. That’s how this pesto was born. I was craving pasta, but there wasn’t much to work with in my kitchen in terms of making a super flavorful sauce. All I had was a bunch of parsley and thyme: perfect for making pesto! I had a small amount of pine nuts, garlic, and grana padano cheese, so this pesto came together quickly and easily. Any type of herb, nut, or cheese can be substituted. If you don’t have a food processor, you can make pesto the old-school way, with a mortar and pestle — just mash everything together until you have a thick paste.
1 1/2 heaping tablespoons pine nuts
1/2 cup parsley leaves and stems
1 heaping tablespoon thyme leaves
2 garlic cloves, peeled
1/2 cup grated grana padano or parmesan cheese
Juice of half a lemon
Salt and freshly ground black pepper
1/4-1/2 cup olive oil
- In a small skillet, toast the pine nuts over medium low heat for about 4 minutes. Nuts toast quickly; be careful not to burn them.
- In a food processor, combine the parsley, thyme, garlic, cheese, and pine nuts. Pulse until the ingredients are well processed. Add the lemon juice and season generously with salt and pepper.
- With the machine running, slowly add the olive oil until you have a thick, but liquid paste-like sauce. Taste and adjust the seasonings to your liking. Enjoy immediately or store in an airtight container in the refrigerator until ready to use.
Makes 1/2-3/4 cup pesto.