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
Sarah says
Would this work with bay leaves?
Me says
No
Julie says
Have you tried freezing this? Thanks for a great use for dill - looking forward to trying it this weekend!
Julie says
Oops - just found the answer in the thread!
Kip says
Hey Julie, would love to know how it turns out if you do freeze it...
Gabrielle says
Can I sub just regular leaves? Like from my weed garden.
Bobbie says
Thank you for this recipe! It’s delicious. I added some chopped squash blossoms.
Kip says
great idea!
Marie says
Thank you for the recipe, it’s delicious! I’m wondering whether it’s possible to freeze it?
Kip says
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!
Nina says
Would a different type of nut (such as cashews) work as long as they are also skinless?
Kip says
Absolutely. You can use any nuts IMO.
Tami says
Can you use almond flour instead of ground almonds
Kip says
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.
Elke says
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!
Kip says
I'm glad you like it!
Karen Broadway says
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
Kip says
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.
Karen Broadway says
Do you have a simple tazaki recipe with cucumber, greek yogurt, garlic and dill?
Kip says
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 🙂
William Harvey says
Just tried this with pine nuts - works a treat. If used with linguine, best served with a side of fresh peas and a glass of good, ice cold, verdano white wine.
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