Lemon-Dill Pesto - Pesto with a Scandinavian Twist

Lemon-Dill Pesto
William Reavell/Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 2 cups (serves 8)
Ratings (5)

Substitute this Scandinavian take on pesto sauce wherever you might use traditional basil pesto. As you might imagine, the dill makes it a particularly good accompaniment for grilled fish or chicken.

Pesto in Italian means “pounded” but, instead of using a mortar and pestle, this version is made in a food processor. And instead of using fresh basil, pine nuts, and Parmesan cheese, fresh dill and walnuts without any cheese are used to make this fresh-tasting uncooked sauce.

Try this pesto with my Scandinavian Fish Pizza Recipe.

What You'll Need

  • 5  tablespoons walnuts
  • 5 cloves garlic
  • 6 ounces (2-3 cups) dill (fresh, roughly chopped) 
  • Zest of 1 large lemon
  • 1 teaspoon salt
  • 3/4 to 1 cup rapeseed or canola oil

How to Make It

  1. Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste. Continue to process (using the "pulse" feature if available), gradually pouring in rapeseed or canola oil until pesto is the consistency of a thick tomato sauce.
  2. Refrigerate lemon-dill pesto, covered, until ready to use.

Edited by Barbara Rolek