frond feelings

I don't know what all of you have gotten done the last few weeks, but the dill's sure been busy.  It has self-seeded in a good portion of my parents' garden, and it's about as high as an elephant's eye, and I picked a whole big lot of it, knowing full well I had nothing to mince it up into (it's mad tasty added in copious amounts to spinach, but I had no spinach). I just got kind of mesmerized by its abundance, and the waxy feel of the leaves and the bracing aroma as I picked.  Then all of a sudden I had a huge handful of dill, whose abundance I did not want to waste. Dill pesto!  There's an idea.  Fearing it would be too aggressively dilly on its own, I threw some lettuce in to mellow things out. In a matter of moments, I had some glorious green goo.

dill pesto
dill pesto

There are lots of things this would be good with, and for, and on. I imagined styling it up for you on a slice of bread or a sandwich or some twee little canap√©.  But then my family suddenly zipped off somewhere together and the house was quiet, me and the dill pesto alone together.  In the waning moments of the day's natural light, I took a head of endive and went outside. I tried to take some nice pictures, really I did, but I was really tired, and hungry, and it was so quiet there in the cool of the evening.

endive
endive

I can tell you that this stuff is really good on endive.

dill pesto

  • 1 large handful of fresh dill
  • 4-6 leaves of sturdy, mild lettuce (I used a romaine heart)
  • 1 handful of toasted almonds (roasted sunflower seeds would make a good substitute)
  • 1 tsp harissa
  • 1 slice of preserved lemon
  • 1/2 c EV olive oil

Combine all but the oil in a blender.  Coarsely combine, and then with the machine running, add the oil in a steady stream and blend until smooth.