Lemon-Dill Pesto Recipe

Lemon-Dill Pesto
William Reavell/Getty Images
Ratings (8)
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 2 cups (serves 8)
Nutritional Guidelines (per serving)
331 Calories
28g Fat
21g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 2 cups (serves 8)
Amount per serving
Calories 331
% Daily Value*
Total Fat 28g 36%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 48mg 2%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 15%
Protein 6g
Calcium 422mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Substitute this Scandinavian take on pesto sauce wherever you might use traditional basil pesto. As you might imagine, the dill makes it a particularly good accompaniment for grilled fish or chicken.

Pesto in Italian means “pounded” but, instead of using a mortar and pestle, this version is made in a food processor. And instead of using fresh basil, pine nuts, and Parmesan cheese, fresh dill and walnuts without any cheese are used to make this fresh-tasting uncooked sauce.

Ingredients

  • 5  tablespoons walnuts
  • 5 cloves garlic
  • 6 ounces (2 to 3 cups) dill (fresh, roughly chopped)
  • Zest of 1 large lemon
  • 1 teaspoon salt
  • 3/4 to 1 cup rapeseed or canola oil

Steps to Make It

  1. Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste.

  2. Continue to process (using the "pulse" feature if available), gradually pouring in rapeseed or canola oil until pesto is the consistency of a thick tomato sauce.

  3. Refrigerate lemon-dill pesto, covered, until ready to use.