Time is the greatest commodity, far more valuable than any currency. Always in short supply, even when it seems to stretch on forever, we end up realizing it’s never enough. Thyme, however… I may have found the limit.
Thyme’s Up
Thyme grows like a weed in the right conditions, which are apparently perfectly aligned with a neglected little corner of my yard. I don’t remember planting it, and certainly not tending to it, and still it proliferates with a vaguely threatening tenacity. It throws its leaves back and laughs at the coddled tomato vines that wither right alongside their thriving stems. Any bounty is worth celebrating, but like the equally vivacious sage that would take over the whole garden, and possibly move right into my house if I left the door open too long, it’s challenging to use up massive quantities of such a potent herb.
Perfect Thyme-ing
Most recipes call for a few sprigs of thyme at most, later instructing the obedient cook to remove them before serving, like spent bay leaves that have overstayed their welcome. Scrolling through my mental Rolodex of the most thyme-laden dishes possible, I came up with only one possible solution: za’atar. Dried herbs and spices typically make up this Middle Eastern seasoning blend, used to brighten everything from hummus to flatbread, but why can’t we take a fresher approach?
It’s About Thyme
Za’atar pesto is the ideal solution to a profusion of fresh thyme. Softened by the addition of spinach, it’s every bit as bright, zingy, earthy, and herbaceous without punching you in the face with every bite. You can double or triple the recipe for an especially exuberant garden and freeze it to keep all winter, and beyond. That may not be necessary, though, when you can use it like traditional basil pesto in or on top of:
- Pizza and focaccia
- Pasta and gnocchi
- Toast
- Salad dressing
- Roasted vegetables
- Bean dip
- Sandwiches and wraps
- Grilled plant proteins
- Tofu scramble
- Just about everything edible, short of dessert
Thyme-ly Reminder
Never take time, nor thyme, for granted. Both are precious, when you know what to do with them.
Za'atar Pesto
You can never have too much time or thyme. Use a windfall of both to make fresh za'atar pesto that can brighten any meal.
Ingredients
- 1 Cup Fresh Spinach
- 1/2 Cup Fresh Thyme
- 1/4 Cup Ground Sumac
- 2 Tablespoons Dried Marjoram
- 1 Teaspoon Whole Fennel Seeds
- 1 Teaspoon Salt
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Coriander
- 1 Tablespoon Apple Cider Vinegar
- 1/2 Cup Olive Oil
- 1/2 Cup Toasted Sesame Seeds
Instructions
- Combine the spinach, thyme, sumac, marjoram, fennel seeds, salt, cumin, coriander, and vinegar in your food processor or high-speed blender. Pulse to break down the greens, then slowly stream in the oil with the motor running. Blend until the mixture becomes mostly smooth but still retains a little texture.
- Add the sesame seeds and pulse just to incorporate, not puree. You can also transfer the mixture to a large bowl and fold them in by hand if you have a larger batch.
- Serve immediately as a spread, dip, marinade, or sauce for roasted vegetables, grains, sandwiches, or pasta. Store the pesto in an airtight container in the refrigerator for up to 5 days, or freezer almost indefinitely.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 17gSaturated Fat: 2gUnsaturated Fat: 15gSodium: 352mgCarbohydrates: 11gFiber: 6gSugar: 1gProtein: 4g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
