Dill Pesto
Photo by ChutneyLover
- Serves
- less than 1 cup
- Prep Time
- 10 Minutes
- Cook Time
- 10 Minutes
My attempt to turn this often disliked herb into a pesto for everyday use. I was pleasantly surprised by the result.
Ingredients
- 1 1/2 teaspoon vegetable oil
- 2 peeled garlic cloves
- 2 small Thai chile peppers, destemmed
- 1 cup roughly chopped dill leaves
- 1/4 cup chopped avocado pieces, the smaller the better to facilitate grinding
- 1 teaspoon sour cream
- 1 1/2 teaspoon lime juice
- 1/4 tablespoon salt
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Directions
- Step 1
Heat oil, garlic cloves, and peppers in a small sauté pan on medium heat. Keep an eye and stir frequently to avoid burning.
- Step 2
After five minutes, as the peppers start changing color to a pale green and garlic cloves turn golden brown, add dill. Soon, the dill will start wilting. Turn the heat off after about 5 to 10 minutes. Let this mixture cool.
- Step 3
In a blender or food processor, blend the dill mixture with the rest of ingredients into a fine, creamy paste. Add a teaspoon or two of water to facilitate blending.
- Step 4
For a potato and dill pesto panini: Lather dill pesto over ciabatta. Layer boiled potatoes and Havarti cheese and press in a panini press.