Dill Pesto
Servings
6Serving size
2 tablespoons
COOKING TIME
30 Minutes
This recipe can be multiplied by 2 and keeps well for up to a week in the refrigerator.
![Dill Pesto](https://mds.culinarymedicine.org/wp-content/uploads/2021/07/dillpesto.jpg)
Ingredients
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 |
Instructions
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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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.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.