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Vegan Dill Pesto

Never worry about what you'll do with that extra dill and turn it into my Vegan Dill Pesto! Gluten-free, dairy-free, fully vegan and plant-based, this pesto is blended with walnuts, spinach, and nutritional yeast making it a fantastic, versatile condiment that’s great for adding a punch of flavour to your dishes, and it’s healthy too!

I’ve got something truly special for you; I originally made this recipe back in 2021 and have been using it for the longest time. I’ve shared it with you all a few times but this is the first time it’s made it to the blog and I am so excited for you all to have it! My Vegan Dill Pesto is a winner because it takes up the last of the dill that you never know what to do with; it comes together quickly and it enhances any dish you make. Like many of you, I often find myself with an abundance of dill and a desire to reduce waste. That’s where this pesto comes into play, transforming what might be discarded into something utterly delicious.

All the Vegan Dill Pesto Ingredients and Their Glory!

  • Dill: A fragrant herb that’s not just for garnishing. Dill is packed with antioxidants, vitamin C, and manganese.
  • Raw Walnuts: These nuts are a powerhouse of omega-3 fatty acids, contributing to heart health and brain function.
  • Baby Spinach: Rich in iron, vitamin K, and other essential nutrients, spinach is great for skin, hair, and bone health.
  • Lemon Juice: Adds a necessary zesty flavour and vitamin C, enhancing iron absorption from the spinach.
  • Nutritional Yeast: This vegan wonder adds a cheesy flavour to any dish and is a staple in my pantry.
  • Garlic: Adds depth to the pesto and has been linked to improved heart health; plus who doesn’t love garlic?!
  • Olive Oil: A heart-healthy fat that helps in absorbing the fat-soluble vitamins present in the other ingredients.

Making your own homemade vegan pesto

Whipping up a homemade pesto is both satisfying and surprisingly simple. It’s all about blending your fresh herbs, nuts, garlic, and good-quality olive oil to create a versatile condiment. Making pesto at home allows for endless creativity; you can experiment with different herb and nut combinations to suit your palate. I have made countless pestos based simply on what I already had in my pantry, which herbs were on their way out and have always been pleasantly surprised with the outcome.  Plus, there’s something incredibly gratifying about transforming a few basic ingredients into a vibrant, aromatic sauce that can elevate any dish, from pasta to sandwiches!

How long does pesto last?

As long as you want it to! If you keep it in the fridge you can expect it to stay fresh for about a week – however, it’s so delicious you might use it faster than that. If you want it to last longer I highly suggest putting it in an ice cube tray and freezing it so that you can grab a cube out and use it whenever you’d like! It’s one of those little kitchen hacks that goes a long way! I tend to do this every once and a while, freeze pesto, grated garlic and any other little herb concoctions. 

My Vegan Dill Pesto instills the art of using everything you have. So, next time you find yourself with some leftover dill, you know exactly what to whip up! And trust me, once you try this pesto, you’ll be looking for excuses to buy more dill! 

Vegan Dill Pesto

Teri-Ann Carty
Never worry about what you'll do with that extra dill and turn it into my Vegan Dill Pesto! Gluten-free, dairy-free, fully vegan and plant-based, this pesto is blended with walnuts, spinach, and nutritional yeast making it a fantastic, versatile condiment that’s great for adding a punch of flavour to your dishes, and it’s healthy too!
Prep Time 15 minutes
Course Dips & Spreads
Cuisine Canadian
Servings 3 cups

Equipment

  • food processor or blender

Ingredients
  

  • 2 cups dill remove hard stem
  • ½ cup raw walnuts
  • 4 cups baby spinach
  • ½ lemon juiced
  • 2 heaping tbsp nutritional yeast or parmigiano reggiano
  • 2 small cloves garlic smashed
  • ½ tsp salt
  • cracked pepper
  • ½-¾ cup olive oil

Instructions
 

  • Place everything but oil in the food processor. Pulse to get started and then slowly drizzle oil into the chute with the machine on. Scrape down sides as needed. Taste for seasoning. Store in a jar. Keep in the fridge for up to 2 weeks and/or freezer for several months.
Keyword dairy free, easy pesto recipe, fresh herbs, gluten free, plant based, vegan pesto

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