Parsley and Dill Pesto

1. 1

   In a food processor or blender, blend the garlic.

2. 2

   Add the parsley, dill, preserved lemon, cheese, olive oil, salt, and pepper and pulse until well combined.

3. 3

   Scrape down the sides of the bowl and pulse until the mixture forms a smooth paste.

4. 4

   The pesto will keep, covered, in the refrigerator for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.