Photo of Greek-inspired three-herb pesto by WW

Greek-inspired three-herb pesto

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1
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SmartPoints® value per serving
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 clove(s)

1 medium clove(s), quartered

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Instructions

  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.