Lemon-Dill Pesto Recipe

Cooking Directions

• STEP 1.In a food processor, combine fresh dill, lemon zest, garlic, pine nuts, and Parmesan cheese.
• STEP 2.Pulse until the ingredients are finely chopped.
• STEP 3.While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency.
• STEP 4.Season with salt and pepper to taste.
• STEP 5.Transfer the pesto to a jar or airtight container and store in the refrigerator for up to a week.
• STEP 6.To serve, toss the pesto with cooked pasta, spread it on sandwiches, or use it as a marinade for grilled chicken or fish.

Cooking Tips

• For a nut-free version, you can substitute the pine nuts with sunflower seeds or pumpkin seeds.
• To enhance the flavor, toast the pine nuts before adding them to the food processor.
• If the pesto is too thick, you can thin it out with a little extra olive oil or a splash of water.

Storage and Serving

• Store the Lemon-Dill Pesto in an airtight container in the refrigerator for up to a week.
• Serve the pesto as a sauce for pasta, spread it on sandwiches, or use it as a marinade for grilled chicken or fish.
• You can also use the pesto as a dip for vegetables or as a topping for roasted vegetables.