Dill Pesto



Serving size

2 tablespoons
30 Minutes

This recipe can be multiplied by 2 and keeps well for up to a week in the refrigerator.

Dill Pesto


2 Tbsp. Pine nuts
2 clove Garlic, raw (minced)
4 cup sprigs Fresh dill
1 ounce Parmesan cheese (grated)
2 Tbsp Water
2 Tbsp. Lemon juice
2 Tbsp. Olive oil


Combine pine nuts, garlic fresh dill, parmesan, water, lemon juice and olive oil in blender and blend until smooth.

Chill thoroughly.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

I think that most of the pesto that I am served is simply greasy. It almost always has too much olive oil and then the sauce separates. Good cooking is about a balance of flavors and not using fat or salt to hide the sins of poor recipes.

"Pesto is the quiche of the 80's."

Nora Ephron, Playwright