Photo of Greek-Inspired Three-Herb Pesto by WW

Greek-Inspired Three-Herb Pesto

PersonalPoints™ per serving
Total Time
12 min
12 min
0 min
Full of fresh herbs, nuts and citrus. It's a course pesto, almost reminiscent of tapenade.


Fresh parsley

10 tbsp(s), leaves, packed (1/2 cup plus 2 Tbsp)

Fresh dill

½ cup(s), fronds, coarsely chopped, packed

Sliced almonds

3 tbsp(s)

Roasted red peppers (packed in water)

¼ cup(s), water-packed

Fresh lemon juice

2 tbsp(s)

Fresh oregano

1 tbsp(s), leaves

Lemon zest

1 tbsp(s), freshly grated

Garlic clove(s)

1 clove(s), large, quartered

Table salt

¼ tsp(s)

Black pepper

¼ pinch, freshly ground


  1. Place all the ingredients in a food processor fitted with the chopping blade or in a mini chopper. Process until a coarse puree, stopping the machine occasionally to scrape down the inside of the canister. Yields about 1/4 cup per serving.


Be sure to remove the woody stems from the dill fronds, using only the delicate, feathery tips and leaves. And remember to remove the zest from the lemon before cutting and juicing it.This pesto is best with grilled fish, particularly delicate, white-fleshed fillets — although it would certainly be welcome alongside grilled salmon steaks.