Dill with feta pesto from Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling by Sherri Brooks Vinton

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Notes about this recipe

  • spharo00 on July 22, 2012

    I had a little less dill than the recipe called for so used more parsley to make up the difference. I also substituted pecans for walnuts since that is what I had on hand. I drizzled the olive oil in at the end, instead of putting it all in at the beginning, and ended up using much less than the recipe suggested. This may have still been a bit too much as the final pesto tasted more like olive oil than anything else.

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