THYME PESTO

1 1/2 cups fresh parsley
1/2 cup fresh thyme
4 cloves garlic
1/2 cup parmesan cheese
1/2 cup pinenuts
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Wash parsley and thyme and allow moisture to dry and leaves to wilt slightly.

Grind in food processor. Peel garlic and grind in food processor. Mix all ingredients together in a bowl. Store in fridge in glass jar.