Some good garden days lately, which is why I've been scarce here... We are just soaking up this good summer in every way, summer tastes included. Here's more garden goodies to share! Fresh dill... mmm... Don't you just love fresh dill?!
Before the dill in one of our raised garden beds bolted from crazy bush and went into flower, I cut down most of it and made dill pesto and preserving it for later. Dill pesto is a beautiful topping or sauce for pasta, as well as an ideal companion to fish and seafood dishes. It also pairs well with beans, cucumbers and tomatoes.
Dill Pesto --makes about 3/4 cup
1 1/2 cups fresh dill leaves, packed
1/2 cup flat leaf parsley, packed
2 heaped tablespoons pine nuts
4 tablespoons extra virgin olive oil
2 large cloves garlic, crushed
2 heaped tablespoons freshly grated Parmesan cheese
Place the dill, parsley, nuts and garlic in a food processor. Blitz until finely chopped. Add the cheese and oil, and process until well blended. Cover and keep chilled until use. 1-2 weeks in the fridge. Pesto also freezes well.
** the zest of one lemon added to the pesto makes a lovely and delicious variation **
And did you know you can freeze herbs?! Herbs with a high water content--dill, basil, mint and many others--are great to freeze fresh for later use. Just lay clean, cut herbs on a baking tray and freeze for several hours. Once frozen, pop the herbs into a plastic zippered bag, or other air tight container, and keep frozen until use. After the herbs are frozen, they are quite soft, but they still keep their fresh flavor and integrity.
Do you have a favorite recipe using dill, or any other herb?!