Lemon-Dill Pesto Recipe

Lemon-Dill Pesto
William Reavell/Getty Images
Ratings (6)
  • 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
(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.


  • 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.