Dill & Lemon & Almond Pesto

 

All Photos © Christine Elise McCarthy 2013

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

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

DIRECTIONS

Blend all ingredients in a food processor.  Adjust flavors.