How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Parsley and Dill Pesto?

You need 8 ingredients. The key ingredients include: 1 or 2 small garlic cloves, peeled, 1 cup packed fresh flat-leaf parsley, 1/2 cup packed fresh dill, 2 tablespoons chopped preserved lemon (see page 165) or 1 tablespoon grated lemon zest, and more.

Is Parsley and Dill Pesto suitable as general?

Yes, Parsley and Dill Pesto falls under the General category and is a great choice for this type of meal.

How do I store leftover Parsley and Dill Pesto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsley and Dill Pesto Recipe

Name: Parsley and Dill Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 or 2 small garlic cloves, peeled; 1 cup packed fresh flat-leaf parsley; 1/2 cup packed fresh dill; 2 tablespoons chopped preserved lemon (see page 165) or 1 tablespoon grated lemon zest; 2 ounces semihard cheese (page 23), grated (1/2 cup); 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Try this homemade Parsley and Dill Pesto recipe the whole family will love. Made with garlic, parsley, dill and lemon. Easy step-by-step instructions in…

This Parsley and Dill Pesto relies on simple, everyday ingredients such as packed fresh dill, kosher salt and freshly ground black pepper. It comes together quickly and makes 4 servings, at about 383 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 or 2 small garlic cloves, peeled
1 cup packed fresh flat-leaf parsley
1/2 cup packed fresh dill
2 tablespoons chopped preserved lemon (see page 165) or 1 tablespoon grated lemon zest
2 ounces semihard cheese (page 23), grated (1/2 cup)
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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Quick Info

Servings
4 servings
Calories
383 kcal
Category
General

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