Lemon-Dill Pesto - cooking recipe

Ingredients

5 tablespoons walnuts
5 garlic cloves
6 ounces fresh dill, roughly chopped (2-3 cups)
1 large lemon, zest of
1 teaspoon salt
3/4 - 1 cup rapeseed oil or 3/4-1 cup canola oil

Preparation

Place walnuts and garlic in a food processor and process until finely chopped.
Add the dill, lemon zest, and salt. Process until you have a thick paste.
Continue to process (pulse if your food processor can pulse) while gradually adding the oil until the pesto is the consistency of a thick tomato sauce.
Refrigerate until ready to use.