a whole bunch, almonds, condimentia, dip, greens, preserved lemons, snacks
comments 13

frond feelings

I don’t know what all of you have gotten done the last few weeks, but the dill’s sure been busy.  It has self-seeded in a good portion of my parents’ garden, and it’s about as high as an elephant’s eye, and I picked a whole big lot of it, knowing full well I had nothing to mince it up into (it’s mad tasty added in copious amounts to spinach, but I had no spinach).

I just got kind of mesmerized by its abundance, and the waxy feel of the leaves and the bracing aroma as I picked.  Then all of a sudden I had a huge handful of dill, whose abundance I did not want to waste. Dill pesto!  There’s an idea.  Fearing it would be too aggressively dilly on its own, I threw some lettuce in to mellow things out. In a matter of moments, I had some glorious green goo.

dill pesto

There are lots of things this would be good with, and for, and on. I imagined styling it up for you on a slice of bread or a sandwich or some twee little canapé.  But then my family suddenly zipped off somewhere together and the house was quiet, me and the dill pesto alone together.  In the waning moments of the day’s natural light, I took a head of endive and went outside. I tried to take some nice pictures, really I did, but I was really tired, and hungry, and it was so quiet there in the cool of the evening.


I can tell you that this stuff is really good on endive.

dill pesto

  • 1 large handful of fresh dill
  • 4-6 leaves of sturdy, mild lettuce (I used a romaine heart)
  • 1 handful of toasted almonds (roasted sunflower seeds would make a good substitute)
  • 1 tsp harissa
  • 1 slice of preserved lemon
  • 1/2 c EV olive oil

Combine all but the oil in a blender.  Coarsely combine, and then with the machine running, add the oil in a steady stream and blend until smooth.


  1. Now that I know what harrissa paste is, thanks to you…I believe I need to find myself some dill. So glad you took yourself out to that porch. Lucky endive. xo S

  2. I love green goo. I, too, have been forced to put lettuce in everything. It makes a good filler in juice. I think this dill situation would also be good with smoked salmon. Oh, and I am so fond of the word frond! Thank you for using it.

  3. Pingback: Links: Strawberries, Dill Pesto, and a Winner | Food in JarsFood in Jars

  4. sillygirl says

    Oh good! I make a stop at an Indian grocery and they have bunches of fresh dill. I use it in cabbage salad with fresh basil and cilantro or parsley and green onions and red peppers and maybe an avocado – dress it with olive oil and balsamic vinegar. (I also toasted sunflower seeds to throw in.) But the bunches are big! So now I know what else I can make with it. Thanks!

    • janet says

      Yum! I think it is high time dill was elevated from garnish to straight up vegetable, and this salad sounds like excellent fuel for that campaign.

  5. sillygirl says

    There is an Indian recipe that uses dill as a major vegetable – we liked it but it wasn’t one I was wild about. I do love this pesto – reminds me of some dill crackers I used to make – I think the flavor is just right.

  6. sillygirl says

    I made this again – put a tortilla with cheddar cheese under the broiler until bubbly, then added a slow-roasted tomato and got that hot. Topped with the dill pesto and cut into sections. Yum!!!

  7. sophiefair says

    I agree with gluttonforlife — this would be amazing with smoked salmon! I am picturing a sandwich, with the pesto, salmon and some chevre. Maybe, some capers too, if I was feeling sassy.

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