Dill Lemon Pesto Recipe
- 3 slices homemade-type white bread, torn into small pieces
- 2 tablespoons fresh lemon juice
- 3 tablespoons water
- 3/4 cup packed fresh dill (feathery leaves)
- 3/4 cup packed fresh flat-leaved parsley leaves, washed well and spun dry
- 2 teaspoons Dijon mustard
- 1/2 teaspoon freshly grated lemon zest
- 1/8 teaspoon sugar
- 1/3 cup olive oil
- 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.
