Description
A zippy dill pesto sauce for Spring or Summer. It’s gluten free, paleo/vegan friendly, and super easy to make.
Ingredients
Units
Scale
- 2 cups fresh dill (stems included)
- 1/2 fresh lemon, juiced
- 1/2 cup raw cashews
- Salt/pepper to taste (1/4 teaspoon each at least)
- 2 garlic cloves, peeled
- 1 medium shallot, diced (or about 1/4 cup red onion)
- 1/4 teaspoon ground cumin
- 1 Tablespoon Dijon mustard
- 1/4 cup olive oil (to add last)
Instructions
- Place dill (stems included), raw cashews, garlic cloves, onion/shallot, cumin, mustard, and lemon juice in a food processor. Pulse until mixed. You might have to scrape down the sides. Add your oil last and salt and pepper to taste. Blend again until smooth. Might take a few minutes to get there. Save a few pieces of dill to garnish.
Notes
Recipe makes 1 cup pesto. Serving size is 1 tablespoon
- Prep Time: 5-10 min
- Category: sauce
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 0.7 g
- Sodium: 74.4 mg
- Fat: 7 g
- Saturated Fat: 1.1 g
- Carbohydrates: 6.5 g
- Fiber: 1.3 g
- Protein: 2.7 g
- Cholesterol: 0 mg
