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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