Dill Pesto

  4.0 – 1 reviews  • Pesto

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

  1. 3 sprigs fresh dill
  2. ¼ cup toasted pine nuts
  3. ½ cup fresh parsley
  4. 1 large clove garlic
  5. ¼ cup freshly grated Parmesan cheese, or more to taste
  6. 3 tablespoons olive oil, divided, or as needed
  7. ¼ medium lemon, or to taste
  8. ⅛ teaspoon salt, or to taste
  9. ⅛ teaspoon ground black pepper, or to taste

Instructions

  1. Combine leaves of dill sprig, pine nuts, parsley, garlic, and Parmesan cheese in a food processor. Pulse until completely combined, 2 to 3 minutes.
  2. Add 1 tablespoon olive oil, a small squirt of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; pulse again.
  3. 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.
  4. 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.
  5. 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

Bradley Hutchinson
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!

 

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