Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"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.

Fresh Dill

There is, quite simply, no substitute for fresh dill that I have found. I have not yet found a recipe that calls for dried dill that tastes anything like fresh dill, and if there is no fresh dill in the market I simply won't attempt a recipe that calls for dill.


Dill Pesto

Servings = 6 | Serving size =2 tablespoons

Cooking Time = 30 Minutes

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


Amount Per Serving

Calories 92 Calories from Fat 76
  % Daily Value
Total Fat 9g 14%
    Saturated Fat 2g 8%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 3mg 1%
Sodium 76mg 3%
Total Carbohydrates 1g 0%
    Dietary Fiber 0g 1%
    Sugars 0g
Protein 2g
Vitamin A 9% Vitamin C 9%
Calcium 7% Iron 4%
Vitamin K 5 mcg Potassium 78 mg
Magnesium 16 mg