This Dill Asiago Pesto makes the utmost delicious and unique pesto. The dill and the Asiago cheese creates a beautiful bright flavor when combined and the walnuts add to the overall texture and taste.
There are so many dishes you can use this pesto on. I have mixed it with pasta and assorted veggies. I love it smeared with chevre cheese onto crostini. It’s wonderful in potato salads in place of mayo. If you eat fish, it would make a wonderful sauce., just add in extra olive oil. I also love it on a sandwich. The possibilities are endless. What would you use it on?
I have made this pesto many times and I like to bring it to our beach picnics. I’ll bring it along with some veggies, nuts, crostini and apples or pears.
This dill asiago pesto pairs well with almost all whites but especially an unoaked Chardonnay, Sauvignon Blanc, Chenin Blanc, Pinot Gris or a dry or sweet Riesling.
Dill Asiago Pesto Recipe:
Approx. 1 1/2 cups
- 2 Cups Fresh Dill Leaves
- 3/4 Cup Raw Walnuts
- 3/4 Cup Aged Asiago Cheese
- 1/2 Cup Extra Virgin Olive Oil
- 2 Tablespoons Fresh Lemon Juice
- 1 – 2 Cloves Garlic
- 1/2 Teaspoon Sea Salt or to taste
Pick off the leaves, or for the most part, you can grab one end of the stem and pull all the leaves off at once.
Peel the garlic, shred the cheese then measure all ingredients and add everything to a food processor or blender.
Blend until well combined. Make sure to scrape the sides at least once.
Dill has monoterpene which helps to protect the body from the harmful effects of free radicals, it has a positive effect on lowering blood sugar levels in people with diabetes, it also contains vitamins and dietary fibers which further help bring down the levels of bad cholesterol. It helps to promote menstrual flow and is also beneficial for intestinal spasms, gas and indigestion. Dill is a very good source of calcium, which is important for reducing bone loss. It also contains four flavonoids, one being quercetin, which helps prevents inflammation. It is a good source of manganese, iron and magnesium.