Lemon Dill Pesto
Brighten up your dishes with this zesty and herbaceous Lemon Dill Pesto, a refreshing twist on the classic pesto recipe! Featuring a vibrant blend of fresh dill, basil, and tangy lemon zest, this sauce is packed with bold flavors that will elevate any meal. Toasted pine nuts and Parmesan cheese add a rich nuttiness, while extra-virgin olive oil ensures a silky, luxurious texture. Perfect for quick meal prep, this no-cook recipe is ready in just 10 minutes and pairs beautifully with pasta, grilled seafood, roasted vegetables, or as a tangy spread for sandwiches. Bursting with citrusy, herb-forward goodness, this Lemon Dill Pesto is an irresistible addition to your kitchen repertoire.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 cups Fresh dill
- 1 cup Fresh basil leaves
- 2 whole Garlic cloves
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 0.25 cup Pine nuts (toasted)
- 0.33 cup Parmesan cheese (grated)
- 0.5 cup Extra-virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the dill and basil leaves under cold water and pat them dry with a paper towel.
In a dry pan, lightly toast the pine nuts over medium heat until golden brown and fragrant (about 2-3 minutes). Allow them to cool before using.
In a food processor, combine the dill, basil, garlic cloves, toasted pine nuts, lemon zest, and lemon juice. Pulse until the mixture is coarsely chopped.
Add the grated Parmesan cheese, salt, and black pepper. Pulse a few more times to incorporate the dry ingredients.
With the food processor running, gradually drizzle in the olive oil. Continue blending until the pesto reaches your desired consistency (smooth or slightly chunky).
Taste and adjust seasoning if necessary by adding more salt, pepper, or lemon juice.
Transfer the Lemon Dill Pesto to a clean jar or airtight container. It can be used immediately or refrigerated for up to one week.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.4 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 334 mg | 26% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 698 mg | 15% | |
*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.
