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Sauce - Dill Lemon Pesto

Gourmet Magazine 1995

Ingredients:

• 3 slices homemade-type bread; torn into small pieces
• 2 tbsp. fresh lemon juice
• 3 tbsp. water
• 3/4 cup packed fresh dill leaves
• 3/4 cup packed fresh flat-leaved parsley leaves; washed-dried
• 2 tsp. Dijon mustard
• 1/2 tsp. freshly grated lemon zest
• 1/8 tsp. sugar
• 1/3 cup olive oil

In a bowl soak the bread in the lemon juice and water for10 minutes and squeeze out excess liquid. In a food processor blend together the bread and the remaining ingredients with salt and pepper to taste until smooth.

Makes about 3/4 cup. The pesto will keep, with surface covered with plastic wrap, chilled, 1 week.

Serve with fish or chicken.

posted by Lilie @ 7:17 AM