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.
This recipe is safe for those who are sensitive to gluten.
"Pesto is the quiche of the 80's."
-Nora Ephron, Playwright
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.
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.
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 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.
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|
|Total Carbohydrates 1g||0%|
|Dietary Fiber 0g||1%|
|Vitamin A 9%||Vitamin C 9%|
|Calcium 7%||Iron 4%|
|Vitamin K 5 mcg||Potassium 78 mg|
|Magnesium 16 mg|