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!
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.
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.
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.
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
- 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
- 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.