Dill Lemon Pesto

• 3 slices homemade-type white bread, torn into small pieces
• 2 tablespoons fresh lemon juice
• 3 tablespoons water
• 3/4 cup packed fresh dill (feathery leaves)
• 3/4 cup packed fresh flat-leaved parsley leaves, washed well and spun dry
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly grated lemon zest
• 1/8 teaspoon sugar
• 1/3 cup olive oil

1. In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands.
2. In a food processor blend together bread and remaining ingredients with salt and pepper to taste until smooth.
3. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

bread, lemon juice, water, dill, parsley, mustard, freshly grated lemon zest, sugar, olive oil

Taken from www.epicurious.com/recipes/food/views/dill-lemon-pesto-15329 (may not work)