Sunflower Dill Pesto

I learn the most amazing things from vegetarians. I don’t know what it is about them, but vegetarians seem to have a streak of culinary creativity that is just pure genius. Perhaps it’s because they’ve removed meat from the equation so they have to find other means to add deliciousness to their meals … I’m not sure, but I always pay attention when a vegetarian friend starts talking food … or whenever I see a vegetarian recipe or cookbook. I may not stick to their vegetarian ideals, but I know there is much to be learned from their different approach to preparing and eating food.

This one came from my vegetarian friend Kathy. Kathy and I do yoga together and this summer we are going to yoga teacher training together! I’m super excited. Anyway, Kathy sent out a text before yoga class recently asking if anyone wanted some fresh dill. I had no fresh dill in my garden yet, so I said yes, and she brought me this HUGE bag of dill from her garden. I was more than a little overwhelmed. What to do with all that dill?

Kathy mentioned that she likes to make dill pesto. Wait, what? DILL pesto? You guys, I’ve made soooo many versions of pesto in my culinary life, but somehow it never occurred to me that dill could be the basis for a pesto. Duh! why not? I mean, pesto is such a good way to preserve the fresh taste of summer herbs. Why wouldn’t you want to preserve that marvelous fresh dill flavor?

I tried using some of this pesto on roasted veggies and it was absolutely DEE-LISH. I just mixed a spoonful of pesto in with some olive oil (I used some of the oil from my marinated cheese) and tossed with the veggies, then roasted at 450 F. for about 10 – 20  minutes (depending on the vegetable). So good! I also used a little of this pesto in a French Onion Dip (recipe coming soon) along with some bacon salt to make the dip taste almost like a bacon cheeseburger. I’m just swimming with ideas for this fabulous pesto.

Sunflower Dill Pesto

• Prep Time: 10 minutes
• Total Time: 10 minutes

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Ingredients

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• 1 cup fresh dill (large stems removed)
• 1 clove garlic
• 2 – 3 Tablespoons extra virgin olive oil
• Juice of 1 small lemon
• 2/3 cup chopped green onions (with tops)
• 1/3 cup roasted, salted sunflower seeds
• 1/4 teaspoon salt
• 1 – 2 Tablespoons water

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Instructions

1. Put all ingredients in a mini food processor and process until smooth, adding water as needed to get it to blend smoothly.
2. Freeze in small plastic containers. Use in soups, pasta or rice dishes or to add flavor to dips, roasted veggies or salad dressings. Lovely with chicken or fish or in burgers or omelets.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Full Plate Thursday.