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 use a small bunch of dill from the garden or my hydroponics system during the winter.

Ingredients

• 1 bunch fresh dill, chopped

• 1 tablespoon walnuts

• 1 tablespoon freshly grated Parmesan cheese

• ½ lemon, zested and juiced

• 1 clove garlic, peeled and quartered

• ⅛ teaspoon salt

• freshly ground black pepper to taste

• 1 pinch red pepper flakes (Optional)

• 2 tablespoons olive oil

Directions

• Step 1

  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.

• Step 2

  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.

• Step 3

  If not serving immediately, store the pesto in an airtight container and chill until ready to use.