Dill, 0.1 kg Bunch
Origin: Local
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The flavor of dill is like the combination of anise, parsley, and celery with a mild lemon finish.
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You can use dill to flavor bread and vegetables. Also to enhance seafood sauces, salad dressings, chicken, and soups.
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Wash the dill in cold water and wrap the bundle of dill in several damp paper towels. Place the wrapped stems and leaves in a plastic bag or airtight container. Store in the crisper drawer for up to two weeks.
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Lemon Dill Pesto
Ingredients:
5 tablespoons walnuts
5 cloves garlic
6 ounces fresh dill, about 2 to 3 cups, roughly chopped
1 large lemon, zested
1 teaspoon salt
3/4 to 1 cup canola oilInstructions:
- Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste.
- Continue to process, gradually pouring in canola oil until pesto is the consistency of a thick tomato sauce.
- Refrigerate lemon-dill pesto, covered, until ready to use.
- Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Dill, 0.1 kg Bunch
Dill, 0.1 kg Bunch
Origin: Local
-
The flavor of dill is like the combination of anise, parsley, and celery with a mild lemon finish.
-
You can use dill to flavor bread and vegetables. Also to enhance seafood sauces, salad dressings, chicken, and soups.
-
Wash the dill in cold water and wrap the bundle of dill in several damp paper towels. Place the wrapped stems and leaves in a plastic bag or airtight container. Store in the crisper drawer for up to two weeks.
-
Lemon Dill Pesto
Ingredients:
5 tablespoons walnuts
5 cloves garlic
6 ounces fresh dill, about 2 to 3 cups, roughly chopped
1 large lemon, zested
1 teaspoon salt
3/4 to 1 cup canola oilInstructions:
- Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste.
- Continue to process, gradually pouring in canola oil until pesto is the consistency of a thick tomato sauce.
- Refrigerate lemon-dill pesto, covered, until ready to use.
- Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Origin: Local
-
The flavor of dill is like the combination of anise, parsley, and celery with a mild lemon finish.
-
You can use dill to flavor bread and vegetables. Also to enhance seafood sauces, salad dressings, chicken, and soups.
-
Wash the dill in cold water and wrap the bundle of dill in several damp paper towels. Place the wrapped stems and leaves in a plastic bag or airtight container. Store in the crisper drawer for up to two weeks.
-
Lemon Dill Pesto
Ingredients:
5 tablespoons walnuts
5 cloves garlic
6 ounces fresh dill, about 2 to 3 cups, roughly chopped
1 large lemon, zested
1 teaspoon salt
3/4 to 1 cup canola oilInstructions:
- Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste.
- Continue to process, gradually pouring in canola oil until pesto is the consistency of a thick tomato sauce.
- Refrigerate lemon-dill pesto, covered, until ready to use.
- Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste.
