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Dill Pesto
Servings = 6 | Serving size =2 tablespoons
This recipe can be multiplied by 2.
This dill pesto keeps well for up to a week in the refrigerator.
| 2 Tbsp | pine nuts |
| 2 cloves | garllc (minced) |
| 4 cups | fresh dill |
| 1 ounce | Parmigiano-Reggiano (grated) |
| 2 Tbsp | water |
| 2 tsp | fresh lemon juice |
| 2 Tbsp | extra virgin olive oil |
Combine pine nuts, garlic fresh dill, parmesan, water, lemon juice and olive oil in blender and blend until smooth.
Chill thoroughly.
Nutrition Facts
Serving size: 2 Tablespoons | Servings 6
Calories 92 | Calories from Fat 76
Amount Per Serving (% Daily Value)
Total Fat 9g (14%) | Saturated Fat 2g (8%)
Monounsaturated Fat 5g | Trans Fat 0g
Cholesterol 3 mg (1 %) | Sodium 76 mg (3 %)
Total Carbohydrates 1g (0%) | Sugars 0g
Dietary Fiber 0g (1%) | Protein 2g
Vitamin A 9% | Vitamin C 9 % | Calcium 7% | Iron 4%
Vitamin K 5 mcg | Potassium 78 mg | Magnesium 16 mg
"Pesto is the quiche of the 80's."
-Nora Ephron, Playwright
The refrigerator light goes on...
I think that most of the pesto that I am served is simply greasy. It almost always has too much olive oil and then the sauce separates. Good cooking is about a balance of flavors and not using fat or salt to hide the sins of poor recipes.