Dill Pesto

Dill on our balcony has grown well and I used some to make pesto today. Then I used the pesto as a salad dressing for a pasta salad, because salads are great food for hot days like today. I made my pesto thinner than regular pestos, because I like it that way in salads. Decrease the amount of oil if you want to make it thicker. Crunchy lettuce, like ice berg lettuce, would be best for pasta salads, but I used some softer lettuce that we grow on our balcony.

Dill Pesto

Bunch of dill
2 tbsp pine nuts or sliced/slivered almonds
1 dl oil (preferably olive oil)
salt and pepper

Blend dill, pine nuts and about 0,5 dl oil. Add more oil to get the consistency you want. Season with salt and pepper.

Pasta Salad with Dill Pesto

7-8 dl cooked pasta (whole grain fusilli, for example)
1 batch dill pesto
3 dl corn kernels
1 bell pepper, cubed
about 15 cm piece cucumber, cubed
3 tomatoes, cut in wedges
small bunch of lettuce leaves
1,5 dl sliced onion stalks or 1 small onion

Combine pasta and pesto in a bowl. If your pasta is just cooked and you use frozen corn, add the corn too, because it will make the pasta cool down quicker.  Add the rest of the ingredients, mix and let sit in the fridge at least half an hour before serving.

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