All Photos © Christine Elise McCarthy 2013
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I made this up because I couldn’t pass up this huge bunch of fresh dill for $1.49. It is easy to make & not nearly as overpoweringly dilly as you might guess. It has a fresh, summery flavor that I think would go very well with seafood.
I used raw almonds because pine nuts can result in pine mouth & because they are almost always from China. I think pine nuts are sorta icky too rich, anyway – and they have reached the same over-saturation rate as the 80’s trend king – sundried tomatoes & the more recent victim of foody overkill – balsamic vinegar.
These measurements are ball park, at best. Never worry – pesto is very forgiving & you can adjust the flavors as you make it.
Dill & Lemon & Almond Pesto
1-2 cups fresh dill
1/2 cup raw almonds (I used almonds but walnuts or pecans or regular peanuts would work – or even macadamia. Your call.)
1/4-1/2 cup olive oil
juice of half a lemon
4 garlic cloves
1/4 cup grated Parmesan
S&P to taste
Water to thin it – if you desire
Blend all ingredients in a food processor. Adjust flavors.
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