Found In Food

Effortlessly healthy eating

Oil Free Thyme Pesto and Lemon Cumin Dressing

Time has been on my mind today. It is my father’s birthday. He would be 64. In a few weeks he will have been gone for a full year. In my dream last night I lay my head on his shoulder and sobbed, the reason for which was not apparent in the dream. When I woke up I realized I was sobbing because I would not see him when I opened my eyes. As the time since his death lengthens, he increasingly visits me in my dreams and we have vivid conversations. So although I miss him terribly in the land of the living, at least I get to spend time with him in my sleep.


With him in mind I wanted to post something special. Thyme has been speaking to me lately and a roughly chopped thyme pesto recipe has been conjuring for weeks. And just before I had the dream about dad this morning I dreamt of doing an oil free version of my favorite lemon-cumin dressing (I know, it’s weird, but I looked at a lot of oil free dressing recipes yesterday). So I decided to focus on these two small, but important details of a meal. Dad loved the details.

Although I did not intend for these details to collaborate they ended up graciously doing so on the salad I had for dinner.  I will post the salad recipe another time. Now I am off to see my Dad…

Thyme Pesto:
A handful of chopped thyme leaves
2 tablespoons raw pine nuts
2 tablespoons raw walnuts
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon ground flax or chia seed
1 tablespoon water, or more

Roughly chop the thyme, pine nuts and walntus together. Add the salt, lemon and flax. Add about 1 tablespoon of water. Adjust to desired consistency. This pesto is meant to have a bit of crunch and remain on the drier side. These differences in texture make it an interesting topping for salads and soups.

Oil-Free Lemon Cumin Dressing:
1 tablespoon cumin seeds
2 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon ground flax
2 tablespoons water, or more

Toast the cumin seeds over medium heat until slightly browned, about 2 minutes. Let cool and then grind with a mortar and pestle or in a coffee grinder. In a jar combine the cumin, lemon juice, honey, salt, cayenne and ground flax. Add one tablespoon of water. Shake well and let sit for a few minutes. Taste. If needed add the second tablespoon of water. The water and ground flax should work together to mimic the emulsion effect of the oil.