I am drinking iced tea instead of hot tea. That way it can’t get cold. And if it hits room temperature, well, it’s a heck of a lot easier to drop an ice cube into it than to boil a new pot of water.
This recipe came to me via an herbal e-list I’m on, and it sounded so delicious I wanted to share it.
Lemon Thyme Pesto:
1/4 cup lemon thyme leaves
2/3 cup parsley
1/3 cup pine nuts
1/2 cup freshly grated parmesan cheese
1 clove fresh garlic
1 tablespoon fresh lemon juice
1/4 to 1/2 cup olive oil
salt and pepper to taste
Blend all ingredients in a food processor or blender, making into a paste. Use on pasta, blend into softened butter to use on grilled chicken or fish, cooked carrots, as a bread spread, or mixed into rice. Store in the refrigerator for up to 1 week.
(Originally published in the April 2002 edition of The Herbin’ Thymes, the newsletter of The Evening Herb Society of the Palm Beaches.)