Dill Pesto

"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."
photo by beavers1000 photo by beavers1000
photo by beavers1000
Ready In:
3/4 cup




  • 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.

Questions & Replies

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  1. 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... :-)
  2. 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!
  3. 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.
  4. I found this recipe when I had ALOT of dill growing in my yard. I added this to potato chunks, wrapped in foil and roasted on the grill. It was totally awesome. I added slighly less than 1/2 tsp of salt when I made the pesto. It made the flavor pop!
  5. I really like the idea of using dill in a pesto. The only thing I would recommend is not to do what I did. Specifically, I used about 2.5 times more garlic than recommended. So it turns out that raw garlic is REALLY strong. I pretty much only tasted that. Just saying...


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