This feels like a concentrated pesto, minus nuts (although you can add those too) that can subtly boost the flavors of red meats or roasted veg. Instead of thyme, you can also sub in and out sweeter herbs like marjoram or mint. I sub mint in for thyme and use it to top racks of lamb or lamb burgers, sprinkle roasted cauliflower, or any wintery vegetable based soup. 



2 tablespoons of fresh picked thyme leaves (feel free to cut with parsley or any herb you want)

Kosher salt and freshly ground black pepper 

1/2 clove garlic

1 1/2 tablespoons extra-virgin olive oil

Splash of white wine or red wine vinegar


In a processor or pesto and mortar, add your thyme, a few pinches of salt/pepper, and garlic and blitz or pound until it starts to break down into a paste. Add your olive oil, vinegar, and adjust taste to your liking.