Dill Pesto
Brighten your table with the vibrant and herbaceous flavors of homemade Dill Pesto, a zesty twist on the classic Italian sauce. This quick and easy recipe, ready in just 10 minutes, combines the aromatic freshness of dill and parsley with the nuttiness of toasted pine nuts (or walnuts), the creamy richness of Parmesan cheese, and a hint of citrusy lemon juice. Blended to a smooth, velvety perfection with extra virgin olive oil, this versatile pesto is perfect for dressing pasta, spreading on sandwiches, or adding a burst of flavor to grilled fish and vegetables. With no cooking required, this recipe makes a delicious and effortless addition to your meal prep lineup, staying fresh in the refrigerator for up to five days. Whether you're seeking a unique condiment or a creative way to use up extra herbs, Dill Pesto is sure to delight your taste buds and elevate your cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Fresh dill
- 1 cup Fresh parsley
- 2 pieces Garlic cloves
- 0.33 cup Pine nuts (or walnuts)
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Extra virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and thoroughly dry the fresh dill and parsley.
Peel the garlic cloves.
Toast the pine nuts (or walnuts) in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently to avoid burning. Let them cool slightly.
In a food processor or blender, combine the dill, parsley, garlic, toasted nuts, and Parmesan cheese. Pulse until the mixture is finely chopped and well blended.
With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth, thick paste. Scrape down the sides as needed to ensure everything is evenly combined.
Add the lemon juice, salt, and black pepper to the mixture. Pulse a few more times to fully incorporate the flavors. Taste and adjust seasoning if necessary.
Transfer the dill pesto to a clean jar or container. Store in the refrigerator for up to 5 days, or freeze for longer storage.
Use the dill pesto to dress pasta, spread on sandwiches or wraps, or serve as a topping for grilled fish or vegetables.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1960 mg | 85% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 2.3 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1506 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
