Dill Pesto

Name: Dill Pesto
Ingredients: 1 1/2 teaspoons vegetable oil; 2 peeled garlic cloves; 2 small Thai chile peppers, destemmed; 1 cup roughly chopped dill leaves; 1/4 cup chopped avocado pieces, the smaller the better to facilitate grinding; 1 teaspoon sour cream; 1 1/2 teaspoons lime juice; 1/4 tablespoon salt

8 ingredients

4 steps

Ingredients

1 1/2 teaspoons vegetable oil
2 peeled garlic cloves
2 small Thai chile peppers, destemmed
1 cup roughly chopped dill leaves
1/4 cup chopped avocado pieces, the smaller the better to facilitate grinding
1 teaspoon sour cream
1 1/2 teaspoons lime juice
1/4 tablespoon salt

Directions

1

Heat oil, garlic cloves, and peppers in a small saute pan on medium heat. Keep an eye and stir frequently to avoid burning.
2

After five minutes, as the peppers start changing color to a pale green and garlic cloves turn golden brown, add dill. Soon, the dill will start wilting. Turn the heat off after about 5 to 10 minutes. Let this mixture cool.
3

In a blender or food processor, blend the dill mixture with the rest of ingredients into a fine, creamy paste. Add a teaspoon or two of water to facilitate blending.
4

For a potato and dill chutney panini: Lather dill pesto over ciabatta. Layer boiled potatoes and Havarti cheese and press in a panini press.