This parsley 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.

close up of chunky and thick dill pesto in a small white bowl.

Easy Dill Recipes

I've been on a bit of a dill kick lately. First, enjoying it in chickpea salad, and then making this fun Jackfruit Salad With Dill and Mango.

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.

ingredients for Parsley Dill Pesto in a food processor.

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.

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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.

Thick and green dill pesto in a white bowl.

Parsley-Dill Pesto spread on a Wasa cracker.

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!