1) In the bowl of a food processor or blender, combine walnuts, olives, and thyme. Pulse for 10 seconds to coarsely chop. With the motor running, add the oil through the opening in the lid and process just until combined. Use more or less oil to make the pesto spreadable.
2) Scrape into a small bowl and set aside. You can make this up to 3 days ahead and store, covered in the refrigerator. Bring to room temperature to use.
Teacher, writer, photographer, and author of 20 cookbooks, Pat Crocker is wild about food, herbs, and health. Some of her books include The Healing Herbs Cookbook, The Juicing Bible, Coconut 24/7, and Preserving. Early 2018 will see the release of two more healing books: The Herbal Kitchen: Cooking and Healing with Herbs, and Vegan Recipes from the Reducetarian Foundation. For more information on Pat Crocker’s books and activities, visit: www.patcrocker.com
Vitality Magazine is one of Canada's largest publications on natural health, alternative medicine, and green living. It is available free in selected outlets across the province of Ontario.
Established in 1989.
At vitalitymagazine.com we bring you highlights of our most current issue as it is published each month, plus new writers who are only writing for the web version of our magazine, and archives of selected content from past issues.
Disclosure: We are a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon and affiliated sites. Our participation does not influence our content, but it helps offset the costs involved in providing you with free information.
356 Dupont Street Toronto, Ontario, Canada M5R 1V9