dill & parsley pesto

8th November 2009


Shopping for food can tell a lot about someone, from their spending habits, interests, family situation, health, etc.  I love nothing better than trawling through shopping aisles, delis, food shops waiting for new, exciting ingredients to pop out at me, or purchasing that ‘extra’ jar/bottle just in case I feel like making a particular dish.  I start out with a list, but invariably I am always ‘tempted’  by specials or some new, interesting ingredient.  I also do not plan my meals for the week.  What I cook depends solely on what I feel like that day, or it might be a particular new dish or ingredient I want to try.  Unfortunately, this habit also brings with it a very packed fridge, freezer and pantry, and then the ‘use-by’ date factor, which always leads to the wastage.

So, in the interests of saving money, time and the all-important catch-phrase of the moment – sustainable environment, I have decided to make do with what I have accumulated and what’s available in the garden, before making any unnecessary new purchases.

This brought me to today’s decision of ‘pesto’.  I had a favourite ‘fresh basil pesto’ that I would buy and stock a few tubs in my freezer, but, sadly I can no longer find this particular brand.  Rather than experimenting with new ready-made varieties which are quite expensive, compared to the cost of growing your own herbs, I decided to make my own, using herbs available in the garden.   Basil pesto – I could eliminate as I recently disposed of my plants due to woodiness and flowering.  Years ago, I discovered a dill and parsley version, which is also no longer available, so I decided to revisit this combo.  Very good with pasta, roasted kiphler potatoes or an assortment of roasted vegetables!  Any leftover, store in an airtight container in the fridge for a few days or in the freezer.


dill & parsley pesto

ingredients :

1 cup continental parsley, stalks removed, leaves only

½ cup fresh dill

2 Tblsp grated fresh parmesan cheese

¼ cup extra virgin cold pressed olive oil

2 Tblsp pine nuts

salt and pepper

preparation :

Add all ingredients to a food processor (I use a mini one).  Process until combined and all dry ingredients are of similar texture.  Add more oil if too dry.

Serve tossed through pasta and roasted vegetables (beetroot, cherry tomatoes and pumpkin are a lovely mixture).  It is also perfect for vegetable lasagna.

Goodness shared from Donna

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1 comment

  • goodnessis

    Hi Donna, made basil, wild rocket and parsley pesto (didn’t have dill in the garden) with roasted baby vegetables and pasta…so delicious! Thanks for the inspiration. xxx Stace

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