My favourite pesto.
Both dill and capers are used in many Sicilian dishes, so naturally this is one of my favourite versions of pesto - and one with a very unique taste.
Dill and capers both have very bold flavours but they marry perfectly. This pesto doesn’t have the same creamy texture of the classic basil pesto. You can add some parmigiano cheese to the mix, though personally I find it has such a unique flavour on its own, so it’s the perfect vegan sauce for any kind of pasta.
Ingredients (for 2):
200g bucatini or other kind of pasta
A large bunch of fresh dill
2 tbsp capers in brine, rinsed
3 tbsp pine nuts
30g grated pecorino cheese
1 clove garlic
4 tbsp extra virgin olive oil
Salt to taste
Method:
Bring a large pot of salted water to a boil and cook your pasta to al dente.
In the meantime, blitz all other ingredients together in a blender, along with a couple of tbsp of the pasta cooking water.
Drain your pasta and transfer to a large bowl with the pesto. Mix well and serve.
Word of the Day
Aneto
(dill, pronounced a·né·to)
