Dill and parsley pesto

My kids loved this on pasta but we loved it even more on toasted sourdough with a strong cheddar cheese.

There’s a small organic farm a couple of kilometers walk from where we live. It used to be a small fishing village located there, now it’s home to Mr Fix-It-All and Grandpa’s organic farm where you can rent a small allotment and grow your own and also buy some seasonal veg. I got some beautiful big bunches of parsley and dill last time. I wasn’t sure what to do with all that dill,  just couldn’t resist buying it. It reminds me of my grandparents and growing up in Sweden. I have tried to grow dill for years both in the UK and now here in Hong Kong – but I fail every time. I had never thought of dill pesto before and wasn’t sure if it was going to work. Dill for me is synonymous with fish but really did work! The parsley mellows the dill flavour and with the garlic, pine nuts, salt and olive oil it’s delicious! I chose not to put any parmesan in the pesto but instead to eat it with big chunks of cheddar cheese…

The first thing my kids said when they tried this pesto was: -Mamma, it tastes of Sweden!

Indeed it does. I made two jars of this and the first one we finished off as a dip for carrot and celery sticks last night. There’s something very comforting about eating flavours from home. I better hurry back to Granpa’s Farm for some more before dill season ends here. I want to have at least five big jars of this in my pantry.


  • fresh dill
  • fresh broad leaf parsley
  • garlic
  • good olive oil
  • sea salt
  • pine nuts

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