Dill Pesto

By Annada Rathi
August 7, 2015
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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
  1. Heat oil, garlic cloves, and peppers in a small sauté pan on medium heat. Keep an eye and stir frequently to avoid burning.
  2. 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.
  3. 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.
  4. For a potato and dill chutney panini: Lather dill pesto over ciabatta. Layer boiled potatoes and Havarti cheese and press in a panini press.

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