If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: My attempt to turn this often disliked herb into a pesto for everyday use. I was pleasantly surprised by the result. —Annada Rathi
Makes less than 1 cup
- 1 1/2 teaspoons vegetable oil
- 2 peeled garlic cloves
- 2 small Thai chile peppers, destemmed
- 1 cup roughly chopped dill leaves
- 1/4 cup chopped avocado pieces, the smaller the better to facilitate grinding
- 1 teaspoon sour cream
- 1 1/2 teaspoons lime juice
- 1/4 tablespoon salt
- Heat oil, garlic cloves, and peppers in a small sauté pan on medium heat. Keep an eye and stir frequently to avoid burning.
- After five minutes, as the peppers start changing color to a pale green and garlic cloves turn golden brown, add dill. Soon, the dill will start wilting. Turn the heat off after about 5 to 10 minutes. Let this mixture cool.
- In a blender or food processor, blend the dill mixture with the rest of ingredients into a fine, creamy paste. Add a teaspoon or two of water to facilitate blending.
- For a potato and dill chutney panini: Lather dill pesto over ciabatta. Layer boiled potatoes and Havarti cheese and press in a panini press.