Lemon Dill Pesto
This pesto is also special. It's a new-to-me recipe, which combines two of my favorite ingredients. Lemon and dill.
Servings 1 cup
- 1 bunch / handful fresh dill roughly chopped
- 1/4 cup walnuts
- 1 garlic clove
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 - 1/2 cup oil
- Salt & pepper to taste
Add the walnuts and garlic to a food processor and pulse until you have a sandy texture, about 5 pulses.
Add the dill, lemon juice and zest, and the salt and pepper. Turn the food processor on, removing the pusher. Slowly pour the oil through the open hole in the lid until you have the consistency you're looking for.
Serve on top of the cakes or any which way you would like.
gluten-free | dairy-free | sugar-free | vegan | egg-free | soy-free
Nutritional value based on 1 cup
Calories: 700kcal | Carbohydrates: 7g | Protein: 5g | Fat: 75g | Saturated Fat: 5g | Sodium: 299mg | Potassium: 215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 905IU | Vitamin C: 19.3mg | Calcium: 53mg | Iron: 1.6mg