Dill, 0.1 kg Bunch

  • The flavor of dill is like the combination of anise, parsley, and celery with a mild lemon finish.

  • You can use dill to flavor bread and vegetables. Also to enhance seafood sauces, salad dressings, chicken, and soups.

  • Wash the dill in cold water and wrap the bundle of dill in several damp paper towels. Place the wrapped stems and leaves in a plastic bag or airtight container. Store in the crisper drawer for up to two weeks.

  • Lemon Dill Pesto


    5 tablespoons walnuts
    5 cloves garlic
    6 ounces fresh dill, about 2 to 3 cups, roughly chopped
    1 large lemon, zested
    1 teaspoon salt
    3/4 to 1 cup canola oil


    1. Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste.
    2. Continue to process, gradually pouring in canola oil until pesto is the consistency of a thick tomato sauce.
    3. Refrigerate lemon-dill pesto, covered, until ready to use.