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Sunflower Dill Pesto

Sunflower Dill Pesto ~ Sumptuous Spoonfuls #dill #pesto #recipe #glutenfree #dairyfree #nutfree

I learn the most amazing things from vegetarians. I don’t know what it is about them, but vegetarians seem to have a streak of culinary creativity that is just pure genius. Perhaps it’s because they’ve removed meat from the equation so they have to find other means to add deliciousness to their meals … I’m not sure, but I always pay attention when a vegetarian friend starts talking food … or whenever I see a vegetarian recipe or cookbook. I may not stick to their vegetarian ideals, but I know there is much to be learned from their different approach to preparing and eating food.

Sunflower Dill Pesto ~ Sumptuous Spoonfuls #dill #pesto #recipe #glutenfree #dairyfree #nutfree

This one came from my vegetarian friend Kathy. Kathy and I do yoga together and this summer we are going to yoga teacher training together! I’m super excited. Anyway, Kathy sent out a text before yoga class recently asking if anyone wanted some fresh dill. I had no fresh dill in my garden yet, so I said yes, and she brought me this HUGE bag of dill from her garden. I was more than a little overwhelmed. What to do with all that dill?

Kathy mentioned that she likes to make dill pesto. Wait, what? DILL pesto? You guys, I’ve made soooo many versions of pesto in my culinary life, but somehow it never occurred to me that dill could be the basis for a pesto. Duh! why not? I mean, pesto is such a good way to preserve the fresh taste of summer herbs. Why wouldn’t you want to preserve that marvelous fresh dill flavor?

I tried using some of this pesto on roasted veggies and it was absolutely DEE-LISH. I just mixed a spoonful of pesto in with some olive oil (I used some of the oil from my marinated cheese) and tossed with the veggies, then roasted at 450 F. for about 10 – 20  minutes (depending on the vegetable). So good! I also used a little of this pesto in a French Onion Dip (recipe coming soon) along with some bacon salt to make the dip taste almost like a bacon cheeseburger. I’m just swimming with ideas for this fabulous pesto.

Sunflower Dill Pesto

Prep Time: 10 minutes

Total Time: 10 minutes

Sunflower Dill Pesto

Ingredients

  • 1 cup fresh dill (large stems removed)
  • 1 clove garlic
  • 2 - 3 Tablespoons extra virgin olive oil
  • Juice of 1 small lemon
  • 2/3 cup chopped green onions (with tops)
  • 1/3 cup roasted, salted sunflower seeds
  • 1/4 teaspoon salt
  • 1 - 2 Tablespoons water

Instructions

  1. Put all ingredients in a mini food processor and process until smooth, adding water as needed to get it to blend smoothly.
  2. Freeze in small plastic containers. Use in soups, pasta or rice dishes or to add flavor to dips, roasted veggies or salad dressings. Lovely with chicken or fish or in burgers or omelets.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/sunflower-dill-pesto/

Sunflower Dill Pesto ~ Sumptuous Spoonfuls #dill #pesto #recipe #glutenfree #dairyfree #nutfree

This recipe was shared at Full Plate Thursday.

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One Response

  1. I just pinned your awesome Pesto, can’t wait to try it! Hope you have a great 4th of July weekend and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    June 30, 2017 at 7:55 pm

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