DILL PESTO
This cool dill pesto refreshes seafood, grilled fish, cucumbers, green beans, potato dishes, melon, yogurt dips, sauces, and egg dishes. For a brunch or lunch treat, spread it on bagels topped with lox and cream cheese.
Provided by TishT
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- In a blender or food processor, place the dill, parsley, nuts, and garlic.
- Whirl until finely minced.
- Add the oil and cheese, and process until blended.
- Transfer to a small bowl, cover and chill.
SMALL BATCH DILL PESTO
Dill pesto is one of my favorite ways to kick up the flavor on broiled or baked fish. It's also very good served over grilled or roasted veggies. I used a small bunch of dill.
Provided by lutzflcat
Categories Pesto Sauce
Time 10m
Yield 2
Number Of Ingredients 9
Steps:
- Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
- Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
- If not serving immediately, store the pesto in an airtight container and chill until ready to use.
Nutrition Facts : Calories 168 calories, Carbohydrate 4.8 g, Cholesterol 2.2 mg, Fat 16.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 175.2 mg
DILL PESTO
A fresh, wonderful take on pesto with no basil in sight! Dill plays a starring role in this twist which is good on pasta and seafood dishes!
Provided by LaDonna Langwell
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine leaves of dill sprig, pine nuts, parsley, garlic, and Parmesan cheese in a food processor. Pulse until completely combined, 2 to 3 minutes.
- Add 1 tablespoon olive oil, a small squirt of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; pulse again.
- Taste for seasonings. Add 1 more tablespoon olive oil and pulse again. Continue adding olive oil, lemon juice, salt, and pepper until pesto has the desired flavor and consistency.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 3 g, Cholesterol 4.4 mg, Fat 16 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 142.5 mg
DILL PESTO SAUCE
Make and share this Dill Pesto Sauce recipe from Food.com.
Provided by seashell
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a blender or food processor and blend till smooth.
- Chill.
Nutrition Facts : Calories 66.1, Fat 6.6, SaturatedFat 1.1, Cholesterol 1.5, Sodium 27, Carbohydrate 1.2, Fiber 0.3, Sugar 0.1, Protein 1.2
GARLIC AND DILL PESTO GRILLED CHEESE RECIPE BY TASTY
Here's what you need: fresh dill fronds, fresh parsley leaves, garlic, walnuts, kosher salt, lemon, olive oil, cabot unsalted butter, sourdough bread, Cabot Garlic and Dill Cheddar Cheese, fresh dill
Provided by Cabot Creamery Co-operative
Categories Lunch
Yield 1 sandwich
Number Of Ingredients 11
Steps:
- Make the pesto: Add the dill, parsley, garlic, walnuts, salt, and lemon juice to a high-powered blender or food processor and pulse, scraping down the sides as needed, until roughly chopped.
- Turn the blender or food processor on medium speed and slowly pour in the olive oil, stopping to scrape down the sides if needed. Blend for 1-2 minutes, until the pesto is smooth. The pesto will keep in an airtight container in the refrigerator for up to 3 days.
- Make the grilled cheese: Spread one side of each slice of bread with ½ tablespoon butter, then spread ½ teaspoon pesto on top of the butter on each slice.
- Heat a large nonstick skillet over medium heat. Place one slice of bread, buttered side down, in the pan, then spread with ¼ cup (10 g) pesto and top with the Cabot Garlic and Dill Cheddar Cheese. Cover with the other slice of bread, buttered side up.
- Cook for 2-3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and and cook for 3-5 minutes on the other side, until the bread is golden brown and the cheese is completely melted. Remove from the pan and let rest for 1 minute before slicing.
- Sprinkle with the dill and serve.
- Enjoy!
DILL LEMON PESTO
Steps:
- In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands. In a food processor blend together bread and remaining ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
SAUTEED SALMON WITH DILL LEMON PESTO
Steps:
- Pat salmon dry between paper towels and sprinkle with salt and pepper. In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté salmon, skin side down, 3 minutes. Reduce heat to moderate and cook salmon 4 minutes more. Turn salmon and sauté over moderately high heat 2 minutes. Reduce heat to moderate and cook until just cooked though, about 3 minutes more.
- In a food processor blend pesto with 1 tablespoon hot water, adding additional hot water if necessary to reach desired consistency.
- Serve pesto over salmon.
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