Lemon Dill Pesto Recipes

Steps:

• Place walnuts and garlic in a food processor and process until finely chopped.
• Add the dill, lemon zest, and salt. Process until you have a thick paste.
• Continue to process (pulse if your food processor can pulse) while gradually adding the oil until the pesto is the consistency of a thick tomato sauce.
• Refrigerate until ready to use.

Steps:

• In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands. In a food processor blend together bread and remaining ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
• Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
• With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
• Pour sauce over spaghetti and toss to coat.

Steps:

• Make the pesto: Add the dill, parsley, garlic, walnuts, salt, and lemon juice to a high-powered blender or food processor and pulse, scraping down the sides as needed, until roughly chopped.
• Turn the blender or food processor on medium speed and slowly pour in the olive oil, stopping to scrape down the sides if needed. Blend for 1-2 minutes, until the pesto is smooth. The pesto will keep in an airtight container in the refrigerator for up to 3 days.
• Make the grilled cheese: Spread one side of each slice of bread with ½ tablespoon butter, then spread ½ teaspoon pesto on top of the butter on each slice.
• Heat a large nonstick skillet over medium heat. Place one slice of bread, buttered side down, in the pan, then spread with ¼ cup (10 g) pesto and top with the Cabot Garlic and Dill Cheddar Cheese. Cover with the other slice of bread, buttered side up.
• Cook for 2-3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and and cook for 3-5 minutes on the other side, until the bread is golden brown and the cheese is completely melted. Remove from the pan and let rest for 1 minute before slicing.
• Sprinkle with the dill and serve.
• Enjoy!

Steps:

• Pat salmon dry between paper towels and sprinkle with salt and pepper. In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté salmon, skin side down, 3 minutes. Reduce heat to moderate and cook salmon 4 minutes more. Turn salmon and sauté over moderately high heat 2 minutes. Reduce heat to moderate and cook until just cooked though, about 3 minutes more.
• In a food processor blend pesto with 1 tablespoon hot water, adding additional hot water if necessary to reach desired consistency.
• Serve pesto over salmon.

Steps:

• In a blender or food processor, place the dill, parsley, nuts, and garlic.
• Whirl until finely minced.
• Add the oil and cheese, and process until blended.
• Transfer to a small bowl, cover and chill.