For pesto purists, this dill pesto, a tasty dressing, has nothing to do with the very famous and delicious Genoese pesto.
The Dill Pesto is an excellent dressing for pasta and more, just today I used it to season steamed vegetables and it’s perfect, it adds freshness and lots of flavor, very similar in taste to fennel, I also made the fennel top pesto, discover it.
The taste of dill pesto is a balance of herbaceous freshness and sweetness, with a slight pungent note.
Often enriched with ingredients like walnuts, almonds, or pine nuts, dill pesto offers a creamy texture that blends perfectly with olive oil, garlic, and a matured cheese like Parmesan or Pecorino.
Ideal for accompanying fish dishes, grilled vegetables, or for seasoning pastas and risottos, dill pesto stands out for its ability to add an aromatic and original touch to your dishes.
It is a perfect choice for those seeking innovative flavors with a hint of tradition.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Dill Pesto, a Tasty Dressing
- 1.5 oz dill (already cleaned, so no stems)
- 0.3 cups extra virgin olive oil
- 1 oz hazelnuts (or pine nuts or walnuts)
- 1.75 oz grated Parmesan cheese (or Pecorino or Grana Padano)
- 2 pinches coarse salt
- 1 tbsp lemon juice
- 1 clove garlic
- 1 tbsp salted capers
- 1 pinch black pepper
Tools
- 1 Chopper
- 1 Lemon Squeezer
Dill Pesto Steps
To prepare the dill pesto, a tasty dressing, first wash and dry the dill.
Gently remove the leaves removing the tougher and thicker stem.
In the glass of an immersion blender, place the dill leaves, hazelnuts, garlic clove without its core, lemon juice, and coarse salt.
Blend intermittently, gradually adding the extra virgin olive oil.
Adjust the amount of oil based on your taste; if you want it less dense, add more, otherwise add less.
You can add capers and ground black pepper while blending.
Remember to blend intermittently to avoid heating the blades, once you have obtained the dill pesto, add the grated cheese.
Even at this stage, adjust by adding more extra virgin oil if your dill pesto is too dense for your taste.
The pesto is ready, you can use it immediately or store it in the fridge covered with a layer of extra virgin oil and a lid.
Remember that before using it, you can dilute it further with pasta cooking water.
Storage Tips and Variants
You can store it in the fridge for 4 or 5 days.
If you like, you can replace Parmesan with Pecorino or Grana Padano.
Further enrich it with a few fresh basil leaves.
You can use dill pesto to dress pasta salads, rice salads, or simple cooked vegetables as well as spaghetti.
Other Recipes
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