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    Dill Lemon Pesto


    Source of Recipe


    Internet

    List of Ingredients




    3 slices homemade-type white bread, torn into small pieces
    2 T fresh lemon juice
    3 T water
    3/4 cup dill, fresh, packed (feathery leaves)
    3/4 cup flat-leaf parsley
    1/2 t freshly grated lemon zest
    2 t Dijon mustard
    1/8 t sugar
    1/2 cup olive oil, preferably extra virgin

    In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands. In a food processor blend bread and remaining ingredients with salt and pepper to taste. Process until smooth.

    Pesto keeps covered in the refrigerator for 1 week.

    Recipe




 

 

 


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