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    Home » Easy Vegan Recipes » Snacks and Sides

    What to do with too much dill? Make Pesto!

    6 April, 2016 by Kip 20 Comments

    Dill Pesto Recipe

    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.

    vegan dill pesto

    Smoked tofu on toast with dill pesto

    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

    dill pesto recipe

    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.

    Ingredients

    • 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
    Directions/Method

    1. 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

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    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Sarah

      April 08, 2016 at 10:31 am

      Would this work with bay leaves?

      Reply
      • Me

        May 16, 2019 at 2:09 am

        No

        Reply
        • Julie

          June 16, 2021 at 10:53 pm

          Have you tried freezing this? Thanks for a great use for dill - looking forward to trying it this weekend!

          Reply
          • Julie

            June 16, 2021 at 10:53 pm

            Oops - just found the answer in the thread!

            Reply
            • Kip

              June 17, 2021 at 8:31 am

              Hey Julie, would love to know how it turns out if you do freeze it...

    2. Gabrielle

      April 09, 2016 at 10:24 am

      Can I sub just regular leaves? Like from my weed garden.

      Reply
    3. Bobbie

      August 21, 2020 at 7:23 pm

      Thank you for this recipe! It’s delicious. I added some chopped squash blossoms.

      Reply
      • Kip

        August 26, 2020 at 10:51 am

        great idea!

        Reply
    4. Marie

      August 25, 2020 at 3:48 am

      Thank you for the recipe, it’s delicious! I’m wondering whether it’s possible to freeze it?

      Reply
      • Kip

        August 26, 2020 at 10:51 am

        I've never tried freezing it, but perhaps you could try doing so in ice cube trays? I have seen others do this. My only concern would be that the pesto may be a little watery when you defrost it, but I think once it's mixed into a stew or pasta it would be okay!

        Reply
    5. Nina

      January 30, 2021 at 4:02 pm

      Would a different type of nut (such as cashews) work as long as they are also skinless?

      Reply
      • Kip

        January 31, 2021 at 10:45 pm

        Absolutely. You can use any nuts IMO.

        Reply
        • Tami

          June 05, 2021 at 7:31 am

          Can you use almond flour instead of ground almonds

          Reply
          • Kip

            June 05, 2021 at 8:53 am

            Hi Tami,

            While I've not tried this I don't see why not. The texture of the pesto will be finer, but that's not a problem. I would leave the ground almonds out until the end and add them in last rather than blend everything together, however.

            Reply
    6. Elke

      February 07, 2022 at 9:26 pm

      OMG, this is so ridiculously good, I can not believe it! the yeast and mustard give it so much umami, OMG. I do mix the olive oil with refined coconut oil so it gets a bit more buttery flavor. Sooooo good! From now on I will put that in all of my pesto recipe! Thank you!

      Reply
      • Kip

        February 09, 2022 at 9:45 am

        I'm glad you like it!

        Reply
    7. Karen Broadway

      January 22, 2023 at 9:38 pm

      Excited to try this. Only thing missing is nutritional yeast and am ready to go. Please tell me more ideas of how to serve if we don’t use gluten. Am on St Thomas and don’t have the availability of products that I have in my cupboards at home. Also, what do you suggest subbing for sugar? I do have a small packet of turbanodo but no honey at this kitchen. Lol

      Reply
      • Kip

        January 31, 2023 at 2:23 pm

        If you don't have any sugar to hand I'd just omit it, but turbinado will work fine. This recipe is great mixed in with stews or beans, and as an addition to soups.

        Reply
    8. Karen Broadway

      January 22, 2023 at 9:40 pm

      Do you have a simple tazaki recipe with cucumber, greek yogurt, garlic and dill?

      Reply
      • Kip

        January 31, 2023 at 2:21 pm

        Hi Karen, sorry it's taken me a bit to get back to you. I don't have a recipe as I tend to just chuck everything together and taste as I go, but perhaps it's time I write one down officially 🙂

        Reply
    9. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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