Not sure about you guys but I am consistently trying to figure out what to do with my leftover dill. I’m pretty sure every time I buy dill I waste 70% of it and as you all know, I’m no fan of waste.
I am a huge fan of pesto. They are one of the most versatile condiments going. I have made all sorts of combos but one I ever thought of was dill. With all the dill I had left I thought, why not give it a try. One word friends…FANTASTIC.
I’m planning on using this pesto in a million dishes and very sure you will want too to🌿.
Servings: jar
Ingredients
- 1 cup dill remove hard stem
- 1 cup raw walnuts
- 4 cups baby spinach
- 1/4 cup lemon juice
- 2 heaping tbsp nutritional yeast
- 1/2 tsp salt
- 2 small cloves garlic
- Cracked pepper
- Pinch chilli flakes
- 1/2 cup olive oil
Instructions
- Place everything but oil in food processor. Pulse to get started and then drizzle olive oil in scraping down sides as needed. Taste for seasoning.
Notes
Store in a jar. Keeps in fridge up to 1 week and freezer for several months.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!
