I close my eyes and smell fresh dill! The rich scent makes my mouth watering as it brings back many delightful memories of tasty seafood dinners, as in Sweden we often pair dill with fish and shellfish.
Dill pesto is a perfect pairing to fish. The fresh green flavor of dill is balanced with some acidity from fresh squeezed lemon juice. I always add lemon juice a little to taste, as I don’t want the lemon juice to kill the flavors of dill.
300 mL of loosely packed chopped dill, discard the thicker stems
2 Tbsp finely grated Parmesan cheese
100 mL olive oil
1 garlic clove
1 Tbsp roasted pine nuts
1/2 lemon, squeeze the juice
Salt and finely ground pepper to taste
- Add all ingredients in a blender or in a small bowl if you are using an immersion (handheld) blender/mixer.
- Mix quickly together. You want to keep it somewhat chunky and not too smooth.
- If the pesto is too thick slowly pour in a little extra oil. Be careful as you don’t want the pesto to end up too oily.
- Add additional lemon juice, salt and pepper to your taste.
I always use fresh grated Parmesan. And lightly roasted pine nuts to bring out the nutty flavors. Then serve the dill pesto to grilled or broiled fish! You can also mix the dill pesto with some steaming boiled new potatoes.
Remember Life is too short to not eat and drink well!