Any Christmas meal calls for this cola-glazed ham as the main course. The brown sugar and cola glaze is baked on the spiral-sliced ham. It’s really simple and tasty every time; it has never let me down yet!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 3 sprigs fresh dill
- ¼ cup toasted pine nuts
- ½ cup fresh parsley
- 1 large clove garlic
- ¼ cup freshly grated Parmesan cheese, or more to taste
- 3 tablespoons olive oil, divided, or as needed
- ¼ medium lemon, or to taste
- ⅛ teaspoon salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
Instructions
- Combine leaves of dill sprig, pine nuts, parsley, garlic, and Parmesan cheese in a food processor. Pulse until completely combined, 2 to 3 minutes.
- Add 1 tablespoon olive oil, a small squirt of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; pulse again.
- Taste for seasonings. Add 1 more tablespoon olive oil and pulse again. Continue adding olive oil, lemon juice, salt, and pepper until pesto has the desired flavor and consistency.
- This is very much an organic recipe, meaning the measurements are estimates. Add as much olive oil and lemon juice as you like to reach your preferred consistency.
- If you’re cooking pasta, you can add in a little pasta water to make it more saucy. This also makes a good dip for raw vegetables.
Reviews
This is really good! For the first time ever, grew dill in my garden but confess, not sure how much a “sprig” is. I used the leaves from a few “branches” which, I would guesstimate was about somewhere about 1/8 cup? It’s hard to tell because it was loose and flowy. And I ended up using almost 3TBLS oil/lemon juice to achieve texture I wanted. Served over spinach stuffed ravioli and sautéed some mushrooms to make a nice dish. I love basil pesto but loved this dilly version too! Thanks LaDonna!