Dill, Meyer Lemon, and Almond Pesto

Servings: 2 cups
Time: 15min/prep; 5min/cook
Difficulty: easy
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We put so much dill in the bunches we provide our CSA and farmer’s market customers that we often get the question “what can I do with all this dill?”

Here is one great way to use the entire bunch but be forewarned. After you try this dill and almond pesto you may end up wanting to get more than just one bunch of dill.

This “no cooking involved” pesto is great as a cracker topping, or with pasta, or as the main flavoring for a vinaigrette, and while it is “vegan” it’s also amazing on seafood and chicken.

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INGREDIENTS

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2 1/2 cups dill leaves, large stems removed and discarded, leaves triple-washed, drained, chopped
Juice of 2 Meyer lemons (about 4 tbsp)
1 cup toasted, unsalted, slivered (or sliced) almonds
1 1/2 cups extra virgin olive oil
3 garlic cloves (about 1 tbsp)
Kosher salt to taste
Black pepper to taste

DIRECTIONS

Preparation:

Remove any discolored leaves or stems, wash the dill really well as it may be sandy, wash it a second time just in case, rinse and pat dry, chop the leafy portion, discard the thicker, lower stems; set aside.
Juice 1-2 Meyer lemons
- Meyer lemons are a cross between an orange and a standard lemon; it’s sweeter and less tart than standard lemons.
- If you don’t have access to Meyer lemons use standard lemons but use half as much.
Peel the garlic cloves; set aside.

Blending:

Place all the ingredients, except salt and black pepper, into a high-speed blender, cover, and process until smooth and creamy.
- You may use a food processor if you don’t have a blender but the texture may not be as creamy.
Pour into small to medium sized bowl.
Taste for seasoning:
- Season with salt and black pepper to taste.
- Add more lemon juice if desired.
- Stir to mix well.
Pour into 2 1 cup plastic containers with lids.
- Store one in the fridge (up to 7 days) and the other in the freezer (for up to 6 months).

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This dill pesto is perfect on pasta, with or without seafood! Bowtie pasta for a light dinner or add pan-seared scallops from Harbor Seafood and Meats!

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