14 hours ago
Monday, June 22, 2015
I have made pesto with every herb now, except dill.....not sure why, but it was time I tried it out.
I have an abundance of dill in my herb garden right now, and truth be told, I liked this as much as basil pesto, if not better.
This was GREAT w/ potatoes and green beans, and the next day, I mixed some in with plain yogurt to make an amazing dip.
I have been adding in a squeeze of fresh lemon juice lately to all my pestos.
It gives them a brightness and seems to keep the sauce nice and green.
Serve this at your 4th of July BBQ, you won't miss the mayo.
Potato & Green Bean Salad w/ Dill Pesto: (adapted from Dishing up the Dirt)
For the pesto:
1 1/2 cup fresh dill, chopped
2 cloves of garlic, minced
a handful of walnuts (lightly toasted)
3 tbsp extra virgin olive oil
a small handful of parmesan cheese
1 tbsp lemon juice
toasted walnuts and chive flowers for garnish
In a food processor blend together the dill, garlic, and walnuts. Add in the oil and cheese. Process until desired consistency. Transfer to a bowl and add in the lemon juice.
Keep covered in the fridge until ready to use. Can be made a day ahead.
For the potatoes and green beans:
Cook about 5 medium sized red potatoes (skins on) in boiling water for 18-20 minutes, during the last 3 minutes of cooking add about 2 cups of fresh trimmed green beans (this saves you from washing 2 pots!).
Combine potatoes and beans with pesto and serve chilled or at room temperature.
Garnish w/ toasted walnuts and chive blossoms if you like, and I like.