Greek-inspired three-herb pesto
1
Points® value
Total Time
12 min
Prep
12 min
Cook
0 min
Serves
4
Difficulty
Easy
Full of fresh herbs, nuts and citrus. It's a course pesto, reminiscent of tapenade. 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. For added flavor, toast the almonds before adding them to the pesto recipe. This pesto is best with grilled fish, particularly delicate, white-fleshed fillets — although it would certainly be welcome alongside grilled salmon steaks. You can also serve it as an appetizer with toasted crostini.
Ingredients
Fresh parsley
10 Tbsp, leaves, packed (1/2 cup plus 2 Tbsp)
Dill
½ cup(s), fronds, coarsely chopped, packed
Sliced almonds
3 Tbsp
Roasted red peppers (packed in water)
¼ cup(s), water-packed
Fresh lemon juice
2 Tbsp
Fresh oregano
1 Tbsp, leaves
Lemon zest
1 Tbsp, freshly grated
Garlic
1 clove(s), quartered
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
