- 5 tablespoons walnuts
- 5 cloves garlic
- 6 ounces fresh dill, about 2 to 3 cups, roughly chopped
- 1 large lemon, zested
- 1 teaspoon salt
- 3/4 to 1 cup rapeseed oil, or canola oil
Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste.
Continue to process (using the “pulse” feature if available), gradually pouring in rapeseed or canola oil until pesto is the consistency of a thick tomato sauce.
Refrigerate lemon-dill pesto, covered, until ready to use.
Note: Due to the risk of botulism spores that can develop in garlic and oil combinations under anaerobic conditions, use the pesto right away, or within the next few hours, stored in a jar in the fridge. Otherwise it is best to freeze the pesto. Adding a little lemon juice helps the pesto keep its bright green color.