Prep 15 mins
Cook 0 mins
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.
- 1 1⁄2 cups packed fresh dill leaves
- 1⁄2 cup packed fresh flat-leaf parsley (Italian)
- 2 tablespoons walnuts or 2 tablespoons pistachios or 2 tablespoons pine nuts
- 2 cloves garlic, smashed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly grated parmesan cheese
- In a blender or food processor, place the dill, parsley, nuts, and garlic.
- Whirl until finely minced.
- Add the oil and cheese, and process until blended.
- Transfer to a small bowl, cover and chill.
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!
I never even thought to use Dill in a pesto! What a great idea! This is delicious! I made mine using walnuts, and it is TDF! I served this on a pork tenderloin, like a crust. Thank you for a great recipe, I really look forward to trying it on bagels with smoked salmon... :-)
Truly wow! I too have a full garden bed of dill going to waste until now. I never knew dill could make such a wonderful pesto. Can't wait to add it to a chicken breast! I did make the following variations however: 1. 1/2 tsp salt for the pop 2. Almonds as the nuts since I didn't have anything else. 3. No parsely so I used just 2 cups of dill.