That’s how I felt yesterday and today, I can sympathize.
I wasn’t warned, it just happened. I wasn’t ready and I’m just putting this out there, I don’t like surprise dumpings of any kind unless it’s money – you can throw money at me anytime. I’ll be ok with it. I prefer bills to coins; throwing coins at people would leave bruises and is insulting.
If you are up for money throwing how about throwing some dill in your pesto. It’s way more tasty that money and cheaper on average I love dill and have never thought of putting it in pesto until I needed to do something with all the fresh dill I had on hand. I may have been like you are now, a little skeptical, BUT this turned out to be amazing! I don’t know how but the combination of dill, sun-dried tomatoes and garlic reallllly works. The tomatoes are sweet combined with the walnuts they give off a meaty texture, the flavoured oil mixed with nutritional yeast brings more depth of ‘cheeze’ like flavour and the dill and basil make it fresh and bright. The whole darn thing is savoury and delicious. You need to try this out. Makes a bit over a cup of pesto.
Sun-Dried Tomato and Dill Pesto
- 1/2 cup of sun-dried tomatoes packed in oil
- 1 small garlic clove, peeled and trimmed
- 1/2 cup of whole raw walnuts
- 1 tsp dried basil
- 1/4 cup of nutritional yeast
- 1/3 of a cup of olive oil from the packed tomatoes ( you may not use the whole amount or you may use more depending on your preference)
- 1/3 of a cup of fresh dill
- freshly ground pepper and sea salt to taste
Quarter the tomatoes and set aside. In a food processor, combine the garlic and tomatoes with about 1 tbs of oil and let process for about 1 minute until it starts to form a paste and come together in the processor.
Add in walnuts, dried basil, dill, nutritional yeast about half of the oil and salt and pepper and process for at least another minute.
You will have to add at least some of the remaining oil to continue to process the pesto. Process until you desired consistency adjusting the oil, salt and pepper to your taste.
Throw a few tablespoons of this stuff on pasta, spaghetti squash. It’s great as a condiment for your sandwich, or on eggs. Lap it up, eat it by the spoon full, and share with nobody.