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🍽️ Creamy Dill Pesto

1052 kcal · 30 min · 4 servings

Ingredients

• 3 handfuls dill
• 2 tbsp lemon juice
• 50 g Pecorino (or Parmesan)
• 80 ml olive oil
• 30 g almond kernels
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the dill sprigs under running water.
2. 2. Pick the fine dill tips off the stems.
3. 3. Place the dill tips, lemon juice, roughly crumbled Pecorino cheese pieces, and almonds into a blender.
4. 4. Chop the ingredients finely.
5. 5. Slowly pour in the olive oil while blending.
6. 6. Continue mixing until a creamy paste forms.
7. 7. Season the mixture with salt and pepper to taste.
8. 8. Transfer the pesto into a small jar.
9. 9. Store it in the refrigerator.
10. 10. Ensure the pesto is always covered with a thin layer of olive oil to keep it fresh.
11. 11. Serve the pesto as a side dish for fish dishes and mild cheese varieties.

Nutrition per serving

• kcal: 1052
• Protein: 25 g · Fett/Fat: 104 g · Carbs: 7 g