Dill Pesto

2/3 cup sliced green onions (including tops)
¼ cup chopped fresh parsley
¼ cup chopped fresh dill weed
3 Tbsp cider vinegar or part vinegar, part lemon juice
¼ cup freshly grated parmesan cheese
½ - ¾ cup olive oil
Salt and pepper to taste
¼ cup pine nuts or walnuts

Place all ingredients except nuts in food processor. Blend smooth, add nuts and process until nuts are chopped. Makes about 1 ¼ cups.

Recipe from Madison Herb Society Cookbook

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