Author Notes: My attempt to turn this often disliked herb into a pesto for everyday use. I was pleasantly surprised by the result. —Annada Rathi
Makes: less than 1 cup
Ingredients
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1 1/2
teaspoons vegetable oil
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2
peeled garlic cloves
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2
small Thai chile peppers, destemmed
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1
cup roughly chopped dill leaves
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1/4
cup chopped avocado pieces, the smaller the better to facilitate grinding
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1
teaspoon sour cream
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1 1/2
teaspoons lime juice
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1/4
tablespoon salt
Directions
- Heat oil, garlic cloves, and peppers in a small sauté pan on medium heat. Keep an eye and stir frequently to avoid burning.
- 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.
- 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.
- For a potato and dill chutney panini: Lather dill pesto over ciabatta. Layer boiled potatoes and Havarti cheese and press in a panini press.
Photo by ChutneyLover