Dill Pesto

1. 1

   Heat oil, garlic cloves, and peppers in a small saute pan on medium heat. Keep an eye and stir frequently to avoid burning.

2. 2

   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.

3. 3

   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.

4. 4

   For a potato and dill chutney panini: Lather dill pesto over ciabatta. Layer boiled potatoes and Havarti cheese and press in a panini press.

* Per serving · 4 servings · Values may vary.

No additional tips available.