Parsley-Dill Pesto comes together in minutes and is so delicious it just might replace basil pesto in some of your favorite recipes! Vegan and gluten-free with an oil-free option, you’ll want to slather this Parsley-Dill Pesto on crackers and veggies, spread it on flatbreads and sandwiches, and use it as a sauce for pasta!
Fresh Herbs Pack So Much Flavor and Nutrition
I’ve been on a bit of a dill kick lately. First, there was the Chickpea Salad recipe, followed by Jackfruit, Mango and Dill Salad. But of the three, this simple and delicious pesto recipe is quite possibly my favorite. Seriously, you won’t believe how good it is until you try it! 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! You can adjust the water and/or olive oil amounts to achieve the perfect consistency, depending on how you plan to use it. It can be eaten cold, room temperature, or used in hot dishes.
Just like regular pesto, vegan Parsley-Dill Pesto is easy to prepare!
Made from only 8 ingredients (plus water and salt):
- Parsley (1 cup)
- Dill (1/2 cup)
- Walnuts (1/2 cup)
- Pumpkin seeds (1/2 cup)
- Nutritional yeast (2 Tbsp)
- Lemon juice (2 Tbsp)
- Garlic (2 cloves)
- Salt (1/2 tsp)
- Water and/or olive oil (up to 1/4 cup)
In a food processor combine the dry ingredients, parsley through salt, 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 salt and lemon.
It’s as simple as that! Serve immediately, or store Parsley-Dill Pesto until ready to use. 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 at least, similar to basil pesto. And if you opt for olive oil instead of water, you can also freeze Parsley-Dill Pesto just as you can homemade basil pesto.
You know I devoured that tasty crisp bread cracker right after taking the photo. Scrumptious!!
I hope you love this Parsley-Dill Pesto as much as I 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!
Update: here’s a quick and easy pasta salad recipe made with this parsley-dill pesto!
- 1 cup chopped fresh parsley (45 g)
- 1/2 cup chopped fresh dill (20 g)
- 1/2 cup raw walnuts
- 1/2 cup raw pumpkin seeds
- 2 Tbsp nutritional yeast
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, chopped
- 1/2 tsp 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.