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 used a small bunch of dill.
Ingredients
- bunch fresh dill: 1 piece (chopped)
- walnuts: 1 Tbsp
- freshly grated Parmesan cheese: 1 Tbsp
- lemon, zested and: 0.5 piece (juiced)
- clove garlic, peeled and quartered: 1 piece
- salt: 0.125 tsp
- black pepper: (to taste, freshly ground)
- pinch red pepper flakes: 1 piece (optional)
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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If not serving immediately, store the pesto in an airtight container and chill until ready to use.
