|Nutritional Guidelines (per serving)|
|Servings: 2 cups (serves 8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 4g||15%|
|*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.|
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
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.
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.
Refrigerate lemon-dill pesto, covered, until ready to use.