Thyme Pesto - cooking recipe

Ingredients

1/2 cup fresh thyme leave (or 3 Tbsp. dried thyme leaves)
2 cups fresh parsley
2 teaspoons garlic, minced
3/4 cup parmesan cheese, grated
1/4 cup pine nuts (or walnuts)
1/2 cup extra virgin olive oil
1 teaspoon coarse salt
1 dash fresh ground black pepper

Preparation

Combine all ingredients in blender or food processor fitted with steel blade.
Blend on high for 1 minute or until creamy and well-blended.
Store in non-metallic, covered container in refrigerator; will keep in fridge for up to 2 wks or in freezer for 6 months.