Dill or Basil makes a wonderful Pesto

HERB PESTO!  We grew up like I’m sure many of you did – thinking of herbs only as a garnish, a splash of color on a plate. But that use is insulting to the nutrition-packed, flavor-packed herbs. So if you don’t wish to insult the herbs (or Henry), try making a batch of pesto this week. That’s what turned me from an herb-phobic into a rampant herb-lover.   Pesto only takes a few minutes to make, and can be used as a spread on crackers or bread, with pasta, with other vegetables, added to a vinaigrette, and frozen for later use if you have too much.
Simple Dill Pesto
·         1 cup fresh dill (more common is the use of basil, but you can use Arugula as well!!!)
·         1/4 cup pine nuts (optional – may use other nuts, or none)
·         2 cloves garlic
·         1 teaspoon salt
·         1/4 cup olive oil
Put fresh dill, pine nuts, garlic cloves, and salt into a food processor or blender, and as it is blending pour olive oil into the blender. That’s it!
It’s worth remembering that before herbs were used culinarily, they were used medicinally—and for good reason. They are packed with all manner of nutrients, often essential oils that give the herbs their characteristic aromas. Dill has been treasured for thousand years.  The Egyptians praised it highly, as did the Greeks and Romans. It is said to calm the nerves and ease digestion, among other things.
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