Juice ½ lemonSlightly less if don’t like a sharp lemon taste
1.5-2tablespoon olive oil
Pinchsalt
Instructions
Pulse the walnuts in a blender 5 times before adding the roughly chopped dill, lemon juice, olive oil and salt.
Blend until you get texture you want. I like it quite a rough/chunky texture.
Add a little more olive oil if needed.
Keep in the fridge, covered, for up to 3 days.
Notes
Walnuts - use raw, unsalted walnuts. Fresh dill - use the feathery fronds and smaller stems. Remove the larger stems.Olive oil - EVOO is the best olive oil to use, as it adds a lovely flavour to the pesto.Salt - a generous pinch of sea salt really brings out the flavour of the pesto.