1 ½ c. loosely packed fresh parsley leaves
½ c. loosely packed fresh thyme leaves
½ c. grated Parmesan cheese
½ c. shelled and toasted pine nuts
2 garlic cloves
½ c. olive oil

Finely chop the parsley, thyme, Parmesan, pine nuts and garlic either by hand, or in a food processor (pulse- don’t over process). Add in the olive oil, a little at a time, processing until well incorporated. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.) Makes about 1 cup.