A fresh, wonderful take on pesto with no basil in sight! Dill plays a starring role in this twist which is good on pasta and seafood dishes!
Ingredients
- sprigs fresh dill: 3 piece
- pine nuts: 0.25 cup (toasted)
- parsley: 0.5 cup (fresh)
- clove garlic: 1 piece
- freshly grated Parmesan cheese: 0.25 cup (to taste)
- olive oil: 3 Tbsp (divided, or as needed)
- medium lemon: 0.25 piece (to taste)
- salt: 0.125 tsp (to taste)
- ground black pepper: 0.125 tsp (to taste)
Metric Conversion
Stages of cooking
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Combine leaves of dill sprig, pine nuts, parsley, garlic, and Parmesan cheese in a food processor. Pulse until completely combined, 2 to 3 minutes.
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Add 1 tablespoon olive oil, a small squirt of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; pulse again.
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Taste for seasonings. Add 1 more tablespoon olive oil and pulse again. Continue adding olive oil, lemon juice, salt, and pepper until pesto has the desired flavor and consistency.
