CHICKEN SALAD SANDWICHES WITH WALNUT-DILL PESTO
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the onion, lemon juice, sugar, 1/4 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
- Put the dill, walnuts and garlic in a food processor and pulse until coarsely chopped. With the motor running, slowly add the olive oil until the mixture comes together, scraping down the sides of the processor as needed. Transfer the dill pesto to a large bowl and stir in the lemon zest and 1/2 teaspoon each salt and pepper. Add the chicken and toss to coat.
- Drain the onion and squeeze dry. Drizzle the tomatoes with olive oil and season with salt and pepper. Divide the lettuce and tomatoes among 4 pieces of bread; top each with some chicken salad, onion and another piece of bread. Serve with chips.
Nutrition Facts : Calories 769, Fat 44 grams, SaturatedFat 10 grams, Cholesterol 170 milligrams, Sodium 1564 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 50 grams
DILL PESTO
This cool dill pesto refreshes seafood, grilled fish, cucumbers, green beans, potato dishes, melon, yogurt dips, sauces, and egg dishes. For a brunch or lunch treat, spread it on bagels topped with lox and cream cheese.
Provided by TishT
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- In a blender or food processor, place the dill, parsley, nuts, and garlic.
- Whirl until finely minced.
- Add the oil and cheese, and process until blended.
- Transfer to a small bowl, cover and chill.
LEMON-DILL PESTO RECIPE
Steps:
- Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste.
- Continue to process (using the "pulse" feature if available), gradually pouring in rapeseed or canola oil until pesto is the consistency of a thick tomato sauce.
- Refrigerate lemon-dill pesto, covered, until ready to use.
Nutrition Facts : Calories 316 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, Sodium 280 mg, Sugar 4 g, Fat 30 g, ServingSize 2 cups (serves 8), UnsaturatedFat 0 g
CARROT SOUP WITH DILL PESTO
Steps:
- Melt butter in heavy large saucepan over medium heat. Add carrots, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Transfer soup to blender in batches and puree. Thin with more broth if desired. Season to taste with salt and pepper.
- Combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and refrigerate.)
- Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.
DILL PESTO
A fresh, wonderful take on pesto with no basil in sight! Dill plays a starring role in this twist which is good on pasta and seafood dishes!
Provided by LaDonna Langwell
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine leaves of dill sprig, pine nuts, parsley, garlic, and Parmesan cheese in a food processor. Pulse until completely combined, 2 to 3 minutes.
- Add 1 tablespoon olive oil, a small squirt of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; pulse again.
- Taste for seasonings. Add 1 more tablespoon olive oil and pulse again. Continue adding olive oil, lemon juice, salt, and pepper until pesto has the desired flavor and consistency.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 3 g, Cholesterol 4.4 mg, Fat 16 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 142.5 mg
LEMON-DILL PESTO
This is a Scandinavian twist on basil pesto. You may substitute this for basil pesto and it's particularly good on grilled fish or chicken.
Provided by Scarlett516
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Place walnuts and garlic in a food processor and process until finely chopped.
- Add the dill, lemon zest, and salt. Process until you have a thick paste.
- Continue to process (pulse if your food processor can pulse) while gradually adding the oil until the pesto is the consistency of a thick tomato sauce.
- Refrigerate until ready to use.
SMALL BATCH DILL PESTO
Dill pesto is one of my favorite ways to kick up the flavor on broiled or baked fish. It's also very good served over grilled or roasted veggies. I used a small bunch of dill.
Provided by lutzflcat
Categories Pesto Sauce
Time 10m
Yield 2
Number Of Ingredients 9
Steps:
- Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
- Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
- If not serving immediately, store the pesto in an airtight container and chill until ready to use.
Nutrition Facts : Calories 168 calories, Carbohydrate 4.8 g, Cholesterol 2.2 mg, Fat 16.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 175.2 mg
GARLIC AND DILL PESTO GRILLED CHEESE RECIPE BY TASTY
Here's what you need: fresh dill fronds, fresh parsley leaves, garlic, walnuts, kosher salt, lemon, olive oil, cabot unsalted butter, sourdough bread, Cabot Garlic and Dill Cheddar Cheese, fresh dill
Provided by Cabot Creamery Co-operative
Categories Lunch
Yield 1 sandwich
Number Of Ingredients 11
Steps:
- Make the pesto: Add the dill, parsley, garlic, walnuts, salt, and lemon juice to a high-powered blender or food processor and pulse, scraping down the sides as needed, until roughly chopped.
- Turn the blender or food processor on medium speed and slowly pour in the olive oil, stopping to scrape down the sides if needed. Blend for 1-2 minutes, until the pesto is smooth. The pesto will keep in an airtight container in the refrigerator for up to 3 days.
- Make the grilled cheese: Spread one side of each slice of bread with ½ tablespoon butter, then spread ½ teaspoon pesto on top of the butter on each slice.
- Heat a large nonstick skillet over medium heat. Place one slice of bread, buttered side down, in the pan, then spread with ¼ cup (10 g) pesto and top with the Cabot Garlic and Dill Cheddar Cheese. Cover with the other slice of bread, buttered side up.
- Cook for 2-3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and and cook for 3-5 minutes on the other side, until the bread is golden brown and the cheese is completely melted. Remove from the pan and let rest for 1 minute before slicing.
- Sprinkle with the dill and serve.
- Enjoy!
DILL LEMON PESTO
Steps:
- In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands. In a food processor blend together bread and remaining ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
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4.4/5 (12)Category Gluten-FreeServings 2Total Time 10 mins
- Remove about 2 1/2 - 3 cups (loosely packed) of leaves from the dill bunch. It's ok if you get some of the stems in there. Just whack the dill off about half way up the stalk and pick out some of the thicker stems. You don't need to pull all of them off all the stems.
- Put the dill in the work bowl of a food process or or in a blender. Add the almonds/pine nuts, garlic, salt, juice from 1/2 a lemon and the pinch of pepper flakes.
- Pulse until everything is minced well and scrape down the sides as needed. While the machine is running, drizzle in the oil and blend for a few seconds until smooth.
- Transfer the pesto to a lidded container and chill until ready to use. It should last about a week in the fridge.
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