Yid.Dish: Dill Pesto

By Roxanne B. Sukol MD

Published June 13, 2010.
  • Print
  • Share Share

This entry has been cross-posted at yourhealthisonyourplate.com.

Right now, the dill is taking over my herb garden in its lovely, flavorful and feathery bloom. My attempts to use it don’t usually make a dent in the amount growing, even as I leave plenty to seed next year’s crop, or to share with the next interested gardener. Mostly, I have been cutting it into salads. I could also add it to butter, or make pickles, or hang some upside down to dry. The dill is everywhere, self seeding from beautiful, zebra-colored seeds given to me a few years ago by a patient who also grows startlingly lovely lavender roses.

The other day I was listening to the radio and heard someone say “dill pesto”. I perked up and quickly jotted down the ingredients: dill, cheddar cheese, scallions and walnuts. “Wow. Now we’re talking!” Pesto is one of those things that I formerly associated only with basil, which I adore in the most celebratory sense of the word. But my horizons were about to be widened. I checked out “dill pesto” on line, and found a recipe that included parmigiana, pine nuts, and garlic, in other words, dill-substituted basil pesto. That was not what I wanted. If I were to make that recipe, I would forever compare it with the basil version. The idea of a completely different set of ingredients appealed more.

I pulled out the mini-food processor (an attachment to the immersion blender, thank you, Mom and Dad) and collected my ingredients. I packed in cup dill, chunks of a piece of soft (room temperature) cheddar about 1 x 2 x 3 inches, cup pumpkin seeds (nut-free house), and 2 very small onions (1-inch diameter) that came from East Side Veggies, my local CSA. The result looked nice, but a bit dry, so I added 1 tablespoon of olive oil and set the processor awhirl again. Then I scooped the pesto into a little dish, added a small spoon, and let it sit for a while to allow the flavors to blend. An hour later, the contrast between the warm pink salmon and the kelly green pesto became a feast for our eyes, and the gentle, insistent flavor of the pesto turned our beautiful salmon, baked under a heaping pile of sliced raw onions, into a very special celebration. The leftover pesto awaits scrambled eggs this morning. Gotta go.

And a quick reminder. Remember to jot down a few words and send in a comment for the TEN-THOUSAND HITS contest! The deadline is this Wednesday, June 16th. If you would prefer to stay anonymous, just say so. You can still win, and the prize of 2 gourmet soaps from www.sarvasoap.com is a very special. Check out their beautiful selection of spa, gallery, premium, holiday, rustic,and mens soaps to see for yourself.


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • Jon Stewart responds to his critics: “Look, obviously there are many strong opinions on this. But just merely mentioning Israel or questioning in any way the effectiveness or humanity of Israel’s policies is not the same thing as being pro-Hamas.”
  • "My bat mitzvah party took place in our living room. There were only a few Jewish kids there, and only one from my Sunday school class. She sat in the corner, wearing the right clothes, asking her mom when they could go." The latest in our Promised Lands series — what state should we visit next?
  • Former Israeli National Security Advisor Yaakov Amidror: “A cease-fire will mean that anytime Hamas wants to fight it can. Occupation of Gaza will bring longer-term quiet, but the price will be very high.” What do you think?
  • Should couples sign a pre-pregnancy contract, outlining how caring for the infant will be equally divided between the two parties involved? Just think of it as a ketubah for expectant parents:
  • Many #Israelis can't make it to bomb shelters in time. One of them is Amos Oz.
  • According to Israeli professor Mordechai Kedar, “the only thing that can deter terrorists, like those who kidnapped the children and killed them, is the knowledge that their sister or their mother will be raped."
  • Why does ultra-Orthodox group Agudath Israel of America receive its largest donation from the majority owners of Walmart? Find out here: http://jd.fo/q4XfI
  • Woody Allen on the situation in #Gaza: It's “a terrible, tragic thing. Innocent lives are lost left and right, and it’s a horrible situation that eventually has to right itself.”
  • "Mark your calendars: It was on Sunday, July 20, that the momentum turned against Israel." J.J. Goldberg's latest analysis on Israel's ground operation in Gaza:
  • What do you think?
  • "To everyone who is reading this article and saying, “Yes, but… Hamas,” I would ask you to just stop with the “buts.” Take a single moment and allow yourself to feel this tremendous loss. Lay down your arms and grieve for the children of Gaza."
  • Professor Dan Markel, 41 years old, was found shot and killed in his Tallahassee home on Friday. Jay Michaelson can't explain the death, just grieve for it.
  • Employees complained that the food they received to end the daily fast during the holy month of Ramadan was not enough (no non-kosher food is allowed in the plant). The next day, they were dismissed.
  • Why are peace activists getting beat up in Tel Aviv? http://jd.fo/s4YsG
  • Backstreet's...not back.
  • from-cache

Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.