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–+ servings
dill pesto in white bowl with fresh dill and walnuts in the background

Walnut Dill Pesto

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This easy dairy free and vegan pesto recipe is a fresh and vibrant addition to many dishes, including on roast veggies and stirred through salads
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dips | Sauces
Cuisine modern italian
Servings 4 people
Calories 146 kcal

Ingredients
  

  • ½ c | 55g walnuts
  • 1 pack dill (Approx 10g) thicker stalks removed
  • Juice ½ lemon Slightly less if don’t like a sharp lemon taste
  • 1.5-2 tablespoon olive oil
  • Pinch salt

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.

Nutrition

Calories: 146kcalCarbohydrates: 3gProtein: 2gFat: 15gSaturated Fat: 2gSodium: 1mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 25IUVitamin C: 8mgCalcium: 18mgIron: 1mg
Keyword dill, walnut pesto, walnut pesto without basil

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