Pesto à L'Aneth

Name: Pesto À L'aneth
Prep time: 10 min
Total time: 10 min
Yield: 150 ml
Cuisine: Mediterranean
Ingredients: 100 g Dill; 30 ml Water; Huile d’olive Olive Oil; 2 g Salt

Independent adaptation of a publicly published Anne-Sophie Pic recipe. Not affiliated with, sponsored by, or endorsed by Anne-Sophie Pic.

Pesto from a three-star kitchen.

Ratio

Water 30 ml

Ingredients

Dill — 100 g
Water — 30 ml
Olive Oil — Huile d’olive
Salt — 2 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Anne-Sophie Pic works in French haute cuisine / aromatic pairings at Maison Pic; credentials include Michelin 3* (Maison Pic, Valence); World's 50 Best: Best Female Chef 2011.

Originally published as Pesto à l'Aneth.

Adapted from a Anne-Sophie Pic recipe (Une cheffe dans ma cuisine (Marmiton × Pic) / Marie Claire).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Une cheffe dans ma cuisine (Marmiton × Pic) / Marie Claire (published as “Pesto à l'Aneth”). Full citation lives in Provenance.