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!
- 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