I really, really, really like dill, but unfortunately many of the people I’m likely to cook for really, really, really dislike dill. Combined with the fact that every time I buy dill I can only find a bunch that is a minimum of six times the size of my face, I am often stuck with a surplus that ends up in the bin before it can be used up in foods that only I will eat.
Initially my intention was to write a recipe for dill pesto with grilled smoked tofu steaks, but I’ve found myself using this paste in all sorts of other applications as well. A spoonful blended into homemade tomato soup, mixed with some vegan cream cheese, stirred through warm new potatoes or bean stews, incorporated into spinach pies or borek…
You get the idea. Be imaginative!
Vegan Dill Pesto
This is a great recipe to use up a glut of fresh dill, and should last for at least a couple of weeks in the fridge. Try it stirred through pasta, alongside grilled smoked tofu, or stir a spoonful into fresh tomato soup. The recipe is pretty forgiving, so feel free to adjust flavours to suit your tastes.
- 75 grams (½ cup skinless almonds)
- About 60 grams (2 cups) roughly chopped fresh dill (leafy parts)
- 150 millilitres (½ cup + 2 tablespoons) extra virgin olive oil
- 30 millilitres (2 tablespoons) lemon juice
- 4 cloves garlic
- 3 tablespoons nutritional yeast
- 2 teaspoons dijon mustard
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon freshly grated black pepper
- Add the almonds to a blender or mini food processor and pulse a few times to chop. Add the remaining ingredients and pulse until the paste is finely minced, scraping down the sides as you go if necessary.
- Author: Kip Dorrell
- Makes: about 1 cup