Dill lemon pesto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | Homemade-type white bread; torn into small |
| ; pieces | ||
| 2 | tablespoons | Fresh lemon juice |
| 3 | tablespoons | Water |
| ¾ | cup | Packed fresh dill; (feathery leaves) |
| ¾ | cup | Packed fresh flat-leaved parsley leaves; washed well and |
| ; spun dry | ||
| 2 | teaspoons | Dijon mustard |
| ½ | teaspoon | Freshly grated lemon zest |
| ⅛ | teaspoon | Sugar |
| ⅓ | cup | Olive oil |
Directions
In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands. In a food processor blend together bread and remaining ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
Makes about ¾ cup.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 654 Calories (kcal); 72g Total Fat; (97% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.