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New Issue: Grow Magazine

Dill Pesto

comments (0) October 6th, 2008     
KitchenGardenerMag KitchenGardener Magazine, archive
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Photo: Boyd Hagen
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Ingredients:
2 cups chopped dill, tightly packed
1/2 cup extra-virgin olive oil
3 Tbs. pine nuts or chopped walnuts
2 large garlic cloves, chopped
3/4 cup freshly grated Romano
2 Tbs. unsalted butter, softened

Makes 1-1⁄2 cups

In the bowl of a food processor or blender, place the dill, olive oil, nuts, and garlic. Process until the mixture reaches a creamy texture. Add the cheese and butter and process briefly, about 10 seconds.

Recipe by Peter Garnham
June 1998
from issue #15

posted in: herbs, dill, pesto, sauce
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