Pesto - greek inspired three-herb with lemon

By lisawirth

Be sure to remove the woody stems from the dill fronds, using only the delicate, feathery tips and leaves. And remember to remove the zest from the lemon before cutting and juicing it.
This pesto is best with grilled fish, particularly delicate, white-fleshed fillets — although it would certainly be welcome alongside grilled salmon steaks. Want a multi-napkin feast? Grill deveined shrimp still in their shells, toss with a little pesto, then slurp the sauce off those shells before peeling and eating the shrimp inside. Pure bliss!

Ingredients

• • 1/2 cup plus 2 Tbsp packed parsley leaves
• • 1/2 cup packed coarsely chopped dill fronds
• • 3 Tbsp sliced almonds
• • 1/4 cup jarred roasted red pepper (not packed in oil)
• • 2 Tbsp lemon juice
• • 1 Tbsp oregano leaves
• • 1 Tbsp grated lemon zest
• • 1 garlic clove, quartered
• • 1/4 tsp salt
• • 1/4 tsp freshly ground black pepper

Details

Servings 4

Preparation

Step 1

• Place all the ingredients in a food processor fitted with the chopping blade or in a mini chopper. Process until a coarse puree, stopping the machine occasionally to scrape down the inside of the canister.