Dill lemon pesto

1 servings

Ingredients

Quantity Ingredient
3 slices Homemade-type white bread; torn into small
; pieces
2 tablespoons Fresh lemon juice
3 tablespoons Water
¾ cup Packed fresh dill; (feathery leaves)
¾ cup Packed fresh flat-leaved parsley leaves; washed well and
; spun dry
2 teaspoons Dijon mustard
½ teaspoon Freshly grated lemon zest
⅛ teaspoon Sugar
⅓ cup Olive oil

Directions

In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands. In a food processor blend together bread and remaining ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Makes about ¾ cup.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 654 Calories (kcal); 72g Total Fat; (97% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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