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Dill Lemon Pesto Recipe

by Global Cookbook

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

1. 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.
2. Makes about 3/4 c..

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