Dill pesto is one of my favorite ways to kick up the flavor on broiled or baked fish. It's also very good served over grilled or roasted veggies. I use a small bunch of dill from the garden or my hydroponics system during the winter.
Ingredients
1 bunch fresh dill, chopped
1 tablespoon walnuts
1 tablespoon freshly grated Parmesan cheese
½ lemon, zested and juiced
1 clove garlic, peeled and quartered
⅛ teaspoon salt
freshly ground black pepper to taste
1 pinch red pepper flakes (Optional)
2 tablespoons olive oil
Directions
Step 1
Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
Step 2
Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
Step 3
If not serving immediately, store the pesto in an airtight container and chill until ready to use.
