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.
As a professional Home Economist (BAA, Ryerson Univ., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. She has honed her herb practice over more than four decades of growing, studying, photographing, experimenting with, and writing about what she calls the helping plants. In fact, Crocker marries the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 22 herb/healthy cookbooks, including The Healing Herbs Cookbook, The Juicing Bible, and most recently The Herbalist’s Kitchen (Sterling, 2018), and Healing Cannabis Edibles. She has over 1.5 million books in print and translated to over 11 languages. Watch for her next book, Cooking and Healing with Cannabis to be launched in 2020.
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