Dill Pesto

READY IN: 15mins
Recipe by Tish

This cool dill pesto refreshes seafood, grilled fish, cucumbers, green beans, potato dishes, melon, yogurt dips, sauces, and egg dishes. For a brunch or lunch treat, spread it on bagels topped with lox and cream cheese.

Top Review by ChefChe

I have made pesto with various greens, including Swiss chard, arugula, super greens mix, the traditional basil, parsley and even lacinato kale, sometimes tossing in a little dill. Having a garden bed of dill prompted me to seek out if anyone had yet made a pesto using dill as the predominant green. This recipe encouraged me to surge forth. I snipped the dill from the garden along with a few leaves of basil and recommended amount of parsley, adding one huge clove of Elephant Garlic for bite, freshly grated Parm to taste, pine nuts and walnuts. I appreciate this recipe!

Ingredients Nutrition

Directions

  1. In a blender or food processor, place the dill, parsley, nuts, and garlic.
  2. Whirl until finely minced.
  3. Add the oil and cheese, and process until blended.
  4. Transfer to a small bowl, cover and chill.

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