Parsley and Dill Pesto

• 1 or 2 small garlic cloves, peeled
• 1 cup packed fresh flat-leaf parsley
• 1/2 cup packed fresh dill
• 2 tablespoons chopped preserved lemon (see page 165) or 1 tablespoon grated lemon zest
• 2 ounces semihard cheese (page 23), grated (1/2 cup)
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. In a food processor or blender, blend the garlic.
2. Add the parsley, dill, preserved lemon, cheese, olive oil, salt, and pepper and pulse until well combined.
3. Scrape down the sides of the bowl and pulse until the mixture forms a smooth paste.
4. The pesto will keep, covered, in the refrigerator for up to 5 days.

garlic, parsley, dill, lemon, semihard cheese, extravirgin olive oil, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/parsley-and-dill-pesto-387760 (may not work)