Spelt Crackers and Dill Pesto

I made these crackers and pesto with former CSA crew member Anika for the harvest celebration of 2008. You can find a variation of a dill pesto recipe here, and a template for other pestos here.

Spelt Crackers and Dill Pesto


Spelt Crackers:

  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole spelt flour (local flour from Sonset Farm is available at Tara Foods)
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 stick ½ cup unsalted butter, cut into pieces
  • 1 cup plain yogurt
  • ½ cup dill finely chopped

Dill Pesto:

  • 1 cup fresh dill washed
  • ¼ cup roasted walnuts and sunflower seeds
  • 2 cloves garlic
  • 1 teaspoon salt
  • ¼ cup olive oil



  1. Make dough: Pulse together flour, baking powder, and salt in a food processor until well mixed. Add butter and pulse until mixture resembles coarse meal. (Alternatively, whisk together dry ingredients and cut in butter with a pastry blender.) Transfer to a bowl and stir in yogurt and dill until the mixture forms a dough. Divide dough into quarters, wrapping each in plastic wrap. Chill 10 minutes.
  2. Preheat oven to 350°F.
  3. Roll out dough: Divide 1 dough quarter into 6 equal portions and form each into a 4-inch log with your hands. With a floured rolling pin, roll out each log into a 12- to 14-inch strip on a lightly floured surface. Transfer strips to 2 greased baking sheets.
  4. Bake crackers: Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 14-18 minutes total, or until crackers are crisp and a little bit brown. Transfer to racks to cool. Make more crackers in same manner.
  5. You can make crackers 1 week ahead and keep in an airtight container at room temperature.

Dill Pesto

  1. Put fresh dill, walnuts and sunflower seeds, garlic cloves, and salt into a food processor or blender. While the food processor is running, add the oil. Process until smooth.