Here’s a non-traditional pesto recipe for whenever you find yourself with an excess of dill! For other pesto recipes, see the Pesto Template.
Dill Lemon Pesto
Ingredients
- 2 slices homemade-type white bread torn into small pieces
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoons water
- 1 cup packed fresh dill (feathery leaves)
- 1 teaspoons Dijon mustard
- ½ teaspoon lemon zest freshly grated
- 1/8 teaspoon sugar
- ¼ cup olive oil
Instructions
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In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands.
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In a food processor, blend together bread and remaining ingredients with salt and pepper to taste until smooth.
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To serve, combine with warm pasta and veggies. Surface covered with plastic wrap, or in a sealed jar, and chilled, pesto keeps for 1 week.