Who says pesto has to be basil-based? When you find that errant bunch of dill in the back of your fridge, whip up a batch of dill pesto. It’s particularly delicious with salmon.


  • ⅓ cup walnuts
  • 2 large cloves garlic
  • 1 tsp. kosher salt
  • 2 cups dill (50 grams)
  • ½ cup light-tasting oil
  • ½ cup extra virgin olive oil
  • Juice of 1-2 lemons


  1. Use a food processor or strong blender. Pulse nuts and garlic into rough crumb texture.
  2. Add dill and salt and pulse until finely chopped.
  3. Slowly add in oil and then lemon juice last.
  4. Taste and adjust seasoning as needed.
  5. Keeps in the fridge for at least two weeks.