This dill seasoning is just a bomb! Try it and you'll love it too! I learned about it recently, but I feel that I will always cook it. The seasoning is very versatile, suitable for any dishes, and for meat, and for fish, and for salads, and for soups, and for spaghetti. The husband even ate with dumplings. Delicious!
Preparation:
For this seasoning (or sauce, I don’t know what to call it correctly), we need a large bunch of dill. We cut it very finely. The dill must first be washed and dried.
Add 1-2 heads of garlic to the dill, depending on the size. If cooking for the first time, add one first. At the end, try it, and if anything add more. I squeeze the garlic through a press, you can grate it on the finest grater.
Then add the lemon zest (half a teaspoon) and squeeze the juice of one lemon. Pour in 100 ml of olive oil. If you don't have olive oil or don't like it, then take regular sunflower oil. Salt to taste.
The seasoning can be left as it is. Or you can grind in a blender for greater homogeneity.
Put the seasoning in dry clean jars and put it in the refrigerator. It is most convenient to use small cans for this, for example, from under baby food.
How long this seasoning can be stored in the refrigerator, I do not know, because we eat it very quickly. Literally 3-4 days and we are preparing a new portion.
I want to experiment and add some other greens to the dill, for example, parsley. I think it will turn out delicious too. Good appetite!
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