This fresh lemon dill pesto recipe is made by blending dill with walnuts, olive oil, garlic, Parmesan cheese, and a wee bit of fresh lemon juice.

White bowl of green dill pesto with a spoon sticking out in the middle of a cutting board with a lemon, pile of grated Parmesan cheese, garlic bulb, handful of walnuts and fresh dill sprigs.

Homemade dill pesto is the perfect recipe to make with leftovers from a dill bunch.

Serve fresh dill pesto with pasta, gnocchi, on vegetables, meats, or on seafood like salmon or cod.

Add more oil or water to this dill pesto recipe and create a light salad dressing.

Dill Pesto Ingredient Substitutions

This dill pesto recipe was made with the ingredients that I have in my refrigerator. What's in your fridge?

Switch out nuts in this dill pesto recipe to what you have available in the pantry - cashews, pistachios, brazil nuts, macadamia nuts, pine nuts, etc...

Make homemade dill pesto chunkier or smooth depending on your preference. Blend pesto ingredients in the food processor or blender for a long time for smooth dill pesto. Conversely, blend the ingredients in short and fast pulses for chunkier lemon dill pesto.

Lemon Dill Pesto Can Be Made Vegan / Dairy Free

Make Dill pesto vegan by:

Omitting the Parmesan cheese and focusing on the herbs, oils, and nuts.
Substituting a couple Tablespoons of nutritional yeast (it has that stanky Parmesan cheese flavor umami taste).
Substituting a non-dairy alternative Parmesan cheese from the grocery store. Vegan alternatives are generally located next to the regular cheese section or next to the tofu or alternative meat and cheese section.

Does Dill Pesto Freeze?

Yes sir, yes ma'am!

Freeze leftover homemade dill pesto in ice cube trays as individual cubes or freeze flat in a snack size ziploc bags. Break off and thaw the amount of pesto needed, and keep the rest frozen in the ziploc bag for later.