This parsley and dill pesto comes together in minutes and is SO delicious it just might replace basil pesto in some of your favorite recipes! Spread this fresh dill pesto on crackers and sandwiches, scoop it up with raw veggies, and use it as a sauce for pasta. Vegan and gluten-free; oil-free option.
Easy Dill Recipes
And of these three recipes, this bright and vibrant dill pesto is quite possibly my favorite. Seriously, even if you normally find dill too strong or overpowering, give it a try. The whole combination just works!
The parsley to dill ratio is just right, and the bright and fresh lemon flavor is balanced by the richness of walnuts and pumpkin seeds. It's just SO good.... and versatile, too!
Feel free to adjust the amount of water and/or olive oil to achieve the perfect consistency, depending on how you plan to use it. This pesto can be enjoyed cold, room temperature, or used in hot dishes.
Although, for hot dishes you want to add the pesto at the very end of cooking, as you would with basil pesto.
How To Make Dill Pesto
You'll need just 8 ingredients plus water and salt:
- Parsley (1 cup)
- Dill (½ cup)
- Walnuts (½ cup)
- Pumpkin seeds (½ cup)
- Nutritional yeast (2 Tbsp)
- Lemon juice (2 Tbsp)
- Garlic (2 cloves)
- Salt (½ tsp)
- Water and/or olive oil (up to ¼ cup)
In a food processor combine the dry ingredients, everything but the water/oil, and process until finely chopped and incorporated.
Then drizzle in the oil, if using, and add up to a few tablespoons of water until the pesto is as thin as you like. Taste and adjust the salt and lemon.
Making pesto is as simple as that! Serve immediately, or store the pesto in the refrigerator until ready to use.
How to Store
The best way to keep pesto fresh is to pour a thin layer of olive oil on top, cover the container, and store it in the refrigerator.
Personally, I haven't tried storing this particular pesto for more than about 36 hours because we can't keep our hands off it! 😀 But protected from oxygen, you should be able to store it up to a week, similar to basil pesto.
And if you opt for olive oil instead of water, you can also freeze Parsley-Dill Pesto just as you would homemade basil pesto.
You know I devoured that tasty crisp bread cracker right after taking the photo. So good!!
I hope you love this Parsley and Dill Pesto as much as we do! Leave your feedback below, and as always, you can tag a photo @myquietkitchen on insta to let me know how you're using this bright and fresh pesto. Enjoy!
More ways to use fresh herbs:
- Zhoug Sauce (non-traditional, oil-free version)
- Spicy Parsley Pesto
- Avocado Green Goddess Dressing
- Fat-Free Italian Dressing
- Tabbouleh-Inspired Bean Burgers
- Air Fryer Cauliflower Steaks With Parsley Sauce
- 25 Vegan Recipes To Make With Fresh Herbs!
Be sure to try this parsley dill pasta salad!
Parsley and Dill Pesto
- 1 cup chopped fresh parsley (45 g)
- ½ cup chopped fresh dill (20 g)
- ½ cup raw walnuts
- ½ cup raw pumpkin seeds
- 2 Tbsp nutritional yeast
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, chopped
- ½ tsp fine sea salt or mineral salt
- 1 to 3 Tbsp olive oil, optional
- 1 to 3 Tbsp water, as a replacement for oil or in addition to achieve desired consistency
- In a food processor combine the parsley, dill, walnuts, pumpkin seeds, nutritional yeast, lemon juice, garlic, and salt, and process until finely chopped and incorporated.
- With the machine running, drizzle in the oil, if using, and add up to a few tablespoons of water, until the pesto is as thin as you like. Taste and adjust salt and lemon as desired.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.