Yoga, Health, and Wellness Articles + Recipes

I don’t know how it is in your part of the world, but in Estonia pesto and all things basil is rather expensive. I do grow basil in my little balcony garden, but making pesto requires loads of it. It has happened several times that I have the biggest bunch of basil you can imagine. So obviously pesto is on the menu, but once I start making it, I realize very soon that a lot of basil still translates into only a little jar of pesto. And talking about pesto, the small jar is not enough. Never. The only reasonable quantity for pesto is a lot. So, I have been playing around with other herbs and greens that grow better in this, rather cold, part of the world. Actually, all greens mixed with some sort of nuts or seeds, oil, and cheese are good. I have never prepared pesto I didn’t like in my life, but today I am sharing one of my favorites – dill pesto! Dill loves the Estonian climate, and all the gardens are full of it. Estonians like to add it everywhere, so I figured I try to use it in pesto too. And it worked amazingly! In fact, I think I need to take a break right now and whizz up a batch :) Talking about amounts, I did not give you precise quantities this time. Just add your bunch of dill on a scale – this is your one part and work from there. Salt and lemon should be added by taste anyway, but don’t add too much at one time. Start with only a little - you can always add more later on.