- Romaine Lettuce
- New Potatoes
- Chantenay Carrots
- Lacinato Kale
- Baby Erbette Chard
- French Breakfast Radishes
Fortunately I found an interesting recipe that uses dill pesto: Mozzarella, Tomato, & Dill Pesto Panini. While there's a recipe for the pesto included, I plan to stick with my tried and true vegan pesto recipe from the Voluptuous Vegan included below. The dill pesto pictured here, which I just made, is fantastic. I find dill can be overpowering, but the combination with walnuts and garlic, two other strong flavors, is solid. We'll serve this alongside a crudite platter, but it would be great on pasta, tossed with roasted vegetables, etc.
[Herb of your Choice]-Walnut Pesto
... makes 25 - 2 tablespoon servings
3/4 cup walnut pieces, toasted
1 bunch herb of choice, ends trimmed
1 large garlic clove, pressed
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
1 teaspoon mellow barley miso
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a blender, adjust salt and pepper and use or freeze.
This pesto is incredible by itself on a spoon or used any of the ways you see pesto in the wild. It freezes amazingly well.
Herbs successfully tried using this recipe include basil, dill, and parsley - all yielded excellent pesto.
Nutritional Information (per the Calorie Counter at MyFoodDiary.com)
Calories: 51, Total Fat: 5.2g, Saturated Fat: .6g, Cholesterol: 0mg, Sodium: 37mg, Carbohydrate: .9g (.4g dietary fiber, .2g sugar), Protein: .7g