Dill-Pecan Pesto with Pasta Spirals and Sour Cream

Pesto can be made with any herb and nut combination. Here the subtle flavor of dill combines with sweet, toasted pecans.

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  • Servings: 4 to 6

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  • 2 garlic cloves
  • 1/2 cup toasted pecans, plus more for garnish
  • 3/4 cup grated Parmigiano-Reggiano
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups fresh dill
  • 2/3 cup extra-virgin olive oil
  • 1 pound rotini pasta
  • 1/2 cup sour cream
  • 2 tablespoons dill fronds

How to make this recipe

  1. In a food processor with the motor running, drop in the garlic and finely chop. Add 1/2 cup of the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the dill and pulse to finely chop. With the motor running, add the oil, blending to combine.

  2. In a large pot of boiling salted water, cook the pasta until al dente. Reserve 3/4 cup of the pasta cooking water, then drain the pasta. Toss the pasta with the pesto and about half the reserved cooking water. Add more water for a looser consistency.

  3. Season with salt and pepper to taste, then serve, sprinkled with additional pecans, the dill fronds and dollops of the sour cream.

Contributed By Photo © Ian Knauer Published October 2014

1044277 recipes/dill-pecan-pesto-pasta-spirals-and-sour-cream 2016-01-15T20:58:50+00:00 Ian Knauer 4|6|fast|weeknight-dinner|vegetarian|pasta-and-noodles|web-exclusive october-2014 recipes,dill-pecan-pesto-pasta-spirals-and-sour-cream 1044277

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