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Dill Pesto

cleaneatingwithkatie
In late spring/ early summer the bunches of dill at the farmers market are enormous and I always end up with more than I can use. Pesto is great for using up herbs (and greens) that are on their way out. Pesto freezes well too!
Prep Time 10 minutes
Course Dressing, sauce
Cuisine Italian
Servings 6 people

Equipment

  • Cuisinart Food Processor

Ingredients
  

  • 2 small bunches of dill
  • cup pine nuts other nuts work well too
  • 1 lemon juiced
  • ¼ cup extra-virgin olive oil
  • 1 tsp garlic sea salt
  • 1 tsp lemon pepper Simply Organic is the best

Instructions
 

  • Rinse the dill and pat dry. Trim the woodier part of the ends off.
  • Add all ingredients to food processor and pulse until combined. If the mixture is too thin, add more nuts. If it is too thick, add more lemon or olive oil based on a taste test. (A blender could be used instead.)
  • Serve on salads, veggies, or on salmon. Enjoy!
Keyword dairy free, pesto, salad dressing, sauce