Pesto- Dill Lemon Pesto
List of Ingredients
3 slices homemade-type white bread, torn into small pieces
2 tablespoon fresh lemon juice
3 tablespoon water
3/4 cup packed fresh dill (feathery leaves)
3/4 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
2 teaspoons Dijon mustard
1/2 teaspoon freshly grated lemon zest
1/8 teaspoon sugar
1/3 cup olive oilRecipe
In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands. In a food processor blend together bread and remaining ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.
Gourmet August 1995
Serving suggestion: over sauteed salmon
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