One of my favorite ways to enhance the flavor of baked or broiled fish is with dill pesto. It tastes great over roasted or grilled vegetables. I only used a little bit of dill.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
Ingredients
- 1 bunch fresh dill, chopped
- 1 tablespoon walnuts
- 1 tablespoon freshly grated Parmesan cheese
- ½ lemon, zested and juiced
- 1 clove garlic, peeled and quartered
- ⅛ teaspoon salt
- freshly ground black pepper to taste
- 1 pinch red pepper flakes (Optional)
- 2 tablespoons olive oil
Instructions
- Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
- Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
- If not serving immediately, store the pesto in an airtight container and chill until ready to use.
- Sliced almonds or pine nuts may be substituted for the walnuts. Feel free to double or triple the recipe, depending on what you’re cooking and for how many. The red pepper flakes are optional, but they do liven up the flavor. If you ever have leftover pesto, freeze it in an ice cube tray, then pop out the cubes, and store in a freezer bag. Thaw the cubes, and you’re good to go!