Small Batch Dill Pesto Recipes
DILL PESTO
A fresh, wonderful take on pesto with no basil in sight! Dill plays a starring role in this twist which is good on pasta and seafood dishes!
Provided by LaDonna Langwell
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine leaves of dill sprig, pine nuts, parsley, garlic, and Parmesan cheese in a food processor. Pulse until completely combined, 2 to 3 minutes.
- Add 1 tablespoon olive oil, a small squirt of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; pulse again.
- Taste for seasonings. Add 1 more tablespoon olive oil and pulse again. Continue adding olive oil, lemon juice, salt, and pepper until pesto has the desired flavor and consistency.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 3 g, Cholesterol 4.4 mg, Fat 16 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 142.5 mg
DILL PESTO
This cool dill pesto refreshes seafood, grilled fish, cucumbers, green beans, potato dishes, melon, yogurt dips, sauces, and egg dishes. For a brunch or lunch treat, spread it on bagels topped with lox and cream cheese.
Provided by TishT
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 6
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.
SUNFLOWER SEED AND BASIL PESTO
Pine nuts are pricey but sunflower seeds aren't and they do a mighty fine job in a delicious green pesto. Super smooth or a little chunky, it's delicious either way. Store in an airtight container for 5 to 6 days.
Provided by Jonathan Charbz
Categories Pesto Sauce
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Place basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt into a small blender or food processor; puree until blended to desired consistency. Taste and adjust salt if desired.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 2.8 g, Cholesterol 1.9 mg, Fat 16.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 98.8 mg, Sugar 0.2 g
THE BEST CLASSIC PESTO
Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Provided by NicoleMcmom
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg
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- Remove about 2 1/2 - 3 cups (loosely packed) of leaves from the dill bunch. It's ok if you get some of the stems in there. Just whack the dill off about half way up the stalk and pick out some of the thicker stems. You don't need to pull all of them off all the stems.
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