Love dill? Have a bunch or two you need to use? Make this dill parsley pesto! Use some of this flavor-packed dairy-free pesto this week on pasta, protein or as a sandwich spread. And, freeze the rest for later.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you quick & simple plant-based recipes every week!
In March 2020, I bought a giant bag of fresh dill from Restaurant Depot to make a vat of tzatziki sauce for about 40 people.
The event got cancelled and I found myself with an overabundance of dill and time on my hands. This is a dill variation on the carrot cashew basil pesto I've made for a long time after reading about it in Eating Clean by Amie Valpone.
Thankfully, dill pesto freezes just as well as basil pesto, since we ended up with lots of it!
🧄 Very useful ingredient notes
- Fresh dill - Cut off any thick bottom stems and use the rest.
- Fresh parsley - curly or italian parsley will work! Cut off any thick bottom stems and use the rest.
- Cashews - use raw, unsalted cashews for this pesto recipe.
- Carrots - not a typical pesto ingredient, carrots add bulk to the recipe
🔪 Instructions
Here's how to make cashew carrot dill parsley pesto step-by-step!
- Step 1: In a food processor, add the cashews, carrots, garlic, lemon juice, salt and pepper.
- Step 2: Process until very fine. You may need to stop to scrape down the sides a time or two.
- Step 3: Add the dill and parsley.
- Step 4: Process until the herbs have been minced very fine and combined with the other ingredients. You may need to stop to scrape down the sides or press the herbs down.
- Step 5: While the processor is running on low, add the olive oil until well incorporated. Taste and adjust salt and pepper, as needed. Transfer to an airtight container in the refrigerator or freezer.
Expert Tips
- Definitely freeze this pesto in small portions! Use an ice cube tray, silicone freezer cubes or small jars. Then, in a month when you want more dill pesto, just pull one out. Just enough for the week.
- Don't over process the herbs, it can make them bitter.
🥡 Make ahead and storage tips
Store the pesto in a glass container for up to a week in the refrigerator.
Freeze cubes or small jars of pesto for several months. To use, just thaw in the fridge overnight.
Delicious ways to use dill pesto
- Pasta - mix into pasta with vegan sour cream - sooooo good
- Potatoes - dollop on top
- Protein - dill typically goes with fish, so this would complement any vegan seafood meal you make. Also, drizzle on cooked tofu for instant flavor.
- Dill sauce - pop some pesto in the blender with soy milk and make a creamy smooth dill sauce
- Salad dressing - mix with vinegar for a salad dressing
- Sandwich spread - add to sandwiches or toast for a pop of flavor
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Carrot Cashew Dill Pesto
Equipment
Ingredients
- ½ cup raw cashews 2.4oz or 70g
- 1 cup carrot 2 carrots, peeled and cut into large pieces (4ozor 125g
- 1 clove garlic
- 3 tablespoons lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 cups fresh dill packed, large stems cut off and discarded (2.8oz or 80g)
- 1 cup fresh parsley packed, thick stems cut off and discarded, chopped into 2-inch pieces (1.5oz or 40g)
- ½ cup olive oil
Instructions
- In a food processor, add the cashews, carrots, garlic, lemon juice, salt and pepper and process until very fine. You may need to stop to scrape down the sides a time or two.½ cup raw cashews, 1 cup carrot, 1 clove garlic, 3 tablespoons lemon juice, ½ teaspoon sea salt, ¼ teaspoon freshly ground black pepper
- Add the dill and parsley. Process until the herbs have been minced very fine and combined with the other ingredients. You may need to stop to scrape down the sides or press the herbs down.2 cups fresh dill, 1 cup fresh parsley
- While the processor is running on low, add the olive oil until well incorporated.½ cup olive oil
- Taste and adjust salt and pepper, as needed.
Comments
No Comments