I knocked up this dill pesto yesterday and had to share it. It’s very possibly the tastiest pesto you’ll ever try. And it uses up old dill, which is why it got invented.
Bunch of dill
50ml olive oil
Grated rind of half a lemon
Tbsp of whole or half a tbsp of ground almonds (whole almonds with skins on give a nice rough note)
Two anchovy fillets
Dash of lemon juice
Adjust seasoning to taste.
Serve with fish, pasta or on bruschetta.