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.

Course Condiment
Cuisine American, Italian
Keyword blackberry lemonade, dill, pesto
Prep Time 3 minutes
Total Time 3 minutes
Servings 1 cup
Calories 700 kcal
Author Queen of Quinoa


  • 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


  1. Add the walnuts and garlic to a food processor and pulse until you have a sandy texture, about 5 pulses.
  2. 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.
  3. Serve on top of the cakes or any which way you would like.

Recipe Notes

gluten-free | dairy-free | sugar-free | vegan | egg-free | soy-free


Nutritional value based on 1 cup

Nutrition Facts
Lemon Dill Pesto
Amount Per Serving
Calories 700 Calories from Fat 675
% Daily Value*
Fat 75g115%
Saturated Fat 5g31%
Sodium 299mg13%
Potassium 215mg6%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 905IU18%
Vitamin C 19.3mg23%
Calcium 53mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.