Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Presto Dill Pesto
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.
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.