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    Home » 30 Minute Meals

    Walnut Dill Pesto

    By admin | Published: Apr 14, 2021 | Modified: Mar 5, 2022

    TO THE RECIPE
    pin for dill walnut pesto with pesto in a white bowl

    This small batch dill pesto with walnuts and lemon is a quick and easy recipe to jazz up fish, chicken or salads. Light and fresh, it can be made in minutes!

    dill pesto in white bowl with fresh dill and walnuts in the background
    Jump to:
    • What is Dill?
    • Ingredients:
    • How to use dill walnut pesto:
    • Storing and freezing pesto:
    • Walnut Dill Pesto

    As my garden keeps producing many herbs (and not too much in the way of vegetables right now, not for want of trying…), along with Thai Basil pesto, I find making pesto with them is a quick and easy way of using them. This vegan pesto is made with walnuts which give it a wonderful creaminess whilst still being dairy free.

    What is Dill?

    Dill is a delicate feathery herb with an almost sweet, citrus-aniseed taste. It is sometimes referred to as dill weed. You may most commonly remember it from featuring in jars of pickles such as gherkins.

    Dill also goes well with eggs and in salads, and seafood I love using it in my smoked salmon pate. A small amount goes a long way! The longer dill is cooked, the more flavour it will lose, so add only at the last minute, or like in this pesto, eat raw.

    Ingredients:

    You only ned 5 ingredients to make this pesto:

    • Walnuts – use raw, unsalted walnuts.
    • Fresh dill – use the feathery fronds and smaller stems.
    • Fresh lemon
    • Olive oil – EVOO is the best to use, as it adds a lovely flavour to the pesto.
    • Salt – a generous pinch of sea salt brings out the flavour.
    ingredients for dill pesto on white plate: fresh dill, walnuts, fresh lemon and olive oil

    How to use dill walnut pesto:

    • Stir through pasta.
    • Spoon over hot boiled baby potatoes.
    • Swirled on top of cold cucumber soup.
    • Serve with grilled chicken or salmon.
    • Spoon on top of frittatas, omelettes or fried or poached eggs.
    • Top slices of bread or crackers with this walnut pesto and a little feta or goats cheese, or for a vegan topping, sliced tomatoes.
    • Stir through lentils or a meaty grain such as farro or quinoa for a flavour packed heathy salad/side.
    • Make a quick and easy chickpea salad with an avocado, tin of cooked chickpeas, and some sliced cucumber.
    alngled image of walnut dill pesto in white dish with extra fresh dill and walnuts around it

    Storing and freezing pesto:

    • Fridge – this pesto will keep for up to 3 days in the fridge. Level out the surface of the pesto and cover with a little olive oil to stop the air from getting to it.
    • Freeze – spoon into ice cube trays and freeze for up to 2 months.

    Walnut Dill Pesto

    Author: Robyn

    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
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    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

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

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    Tag me! @atmrsjoneskitchen

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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