Lemon-Dill Pesto Recipe
An uncooked, fresh-tasting sauce made with dill and walnuts, perfect as an alternative to traditional pesto.
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Instructions
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Combine 5 tablespoons walnuts and 5 garlic cloves in a food processor; chop finely.
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Add fresh dill, lemon zest, and salt; process until a thick paste forms.
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With the processor running, gradually pour in rapeseed or canola oil until the sauce reaches a thick tomato sauce consistency.
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Refrigerate the covered lemon-dill sauce until needed.
Nutritional Info (per serving)
Calories:
316 kcal
Carbohydrate:
14 g
Cholesterol:
0 mg
Fiber:
4 g
Protein:
3 g
Saturated Fat:
2 g
Sodium:
280 mg
Sugar:
4 g
Fat:
30 g
Unsaturated Fat:
0 g