Dill Pesto

For future picnics, inspired by our picnic in Cisnadioara. I told you that I particularly liked the dill pesto because it seemed very versatile, easy to use in many other dishes (in omelets, on sautéed or boiled vegetables, on new potatoes, on pasta, in sandwiches, in soups). In the photo, it appears as I ate it at the picnic, spread on a baguette next to a slice of sheep's milk feta. I think if you mix in a few mint leaves, this pesto will be even better. You can combine it with peas, zucchini, white beans. I made it immediately when I got home because I had a big bag of dill in the refrigerator. I always receive huge amounts of dill from my grandmother, half of which ends up in the freezer. This time it had a happier ending - it turned into pesto.

To take it on a picnic: cut a baguette (or mini ciabatta) in half lengthwise. Spread pesto on both sides. Put the pieces together and wrap tightly in aluminum foil. At the picnic, just unwrap the foil and slice the baguette. Serve with feta (or urda; or grilled halloumi).