Title: Lemon-thyme pesto
 Categories: Main dish, Pasta, Vegetarian
      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)
 
  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.)