Vegan Dill Lemon Pesto

[Guest guest]

Vegan Dill Lemon Pesto

 

 

   3             slices  homemade-type white bread -- torn into small pieces

   2        tablespoons  fresh lemon juice

   3        tablespoons  water

      3/4           cup  dill -- fresh, packed (feathery leaves)

      3/4           cup  flat-leaf parsley

      1/2      teaspoon  freshly grated lemon zest

   2          teaspoons  Dijon mustard

      1/8      teaspoon  sugar

      1/2           cup  olive oil -- preferably extra virgin

 

In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess

liquid between hands.

In a food processor blend bread and remaining ingredients with salt and pepper

to taste. Process until smooth.

Transfer to ice cube trays. Freeze for up to 3 months.

 

Serves 4 to 6.