Dill Lemon Pesto Recipe
Servings: 1
Ingredients
- 3 slc Homemade-type white bread, torn into small pcs
- 2 Tbsp. Fresh lemon juice
- 3 Tbsp. Water
- 3/4 c. Packed fresh dill, (feathery leaves)
- 3/4 c. Packed fresh flat-leaved parsley leaves, washed well and spun dry
- 2 tsp Dijon mustard
- 1/2 tsp Freshly grated lemon zest
- 1/8 tsp Sugar
- 1/3 c. Extra virgin olive oil
Directions
- In a bowl soak bread in lemon juice and water 10 min and squeeze out excess liquid between hands. In a food processor blend together bread and remaining ingredients with salt and pepper to taste till smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
- Makes about 3/4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 162g | |
| Calories 655 | |
| Calories from Fat 640 | 98% |
| Total Fat 72.45g | 91% |
| Saturated Fat 9.97g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 119mg | 5% |
| Potassium 83mg | 2% |
| Total Carbs 4.13g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.39g | 1% |
| Protein 0.7g | 1% |
