DILL PESTO
* tablespoons walnuts or pecans
* 5 garlic cloves
* 6 ounces fresh dill, roughly chopped (2-3 cups)
* 1 large lemon, zest of
* 1 teaspoon salt
* 3⁄4-1 cup rapeseed oil or 3⁄4-1 cup canola oil
DIRECTIONS
* Place walnuts and garlic in a food processor and process until finely chopped.
* Add the dill, lemon zest, and salt. Process until you have a thick paste.
* Continue to process (pulse if your food processor can pulse) while gradually adding the oil until the pesto is the consistency of a thick tomato sauce.
* Refrigerate until ready to use.
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