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Categories:Viewed: 14 - Published at: 8 years ago
Ingredients
- 1 1/2 teaspoons vegetable oil
- 2 peeled garlic cloves
- 2 small Thai chile peppers, destemmed
- 1 cup roughly chopped dill leaves
- 1/4 cup chopped avocado pieces, the smaller the better to facilitate grinding
- 1 teaspoon sour cream
- 1 1/2 teaspoons lime juice
- 1/4 tablespoon salt
Method
- Heat oil, garlic cloves, and peppers in a small saute pan on medium heat. Keep an eye and stir frequently to avoid burning.
- After five minutes, as the peppers start changing color to a pale green and garlic cloves turn golden brown, add dill. Soon, the dill will start wilting. Turn the heat off after about 5 to 10 minutes. Let this mixture cool.
- In a blender or food processor, blend the dill mixture with the rest of ingredients into a fine, creamy paste. Add a teaspoon or two of water to facilitate blending.
- For a potato and dill chutney panini: Lather dill pesto over ciabatta. Layer boiled potatoes and Havarti cheese and press in a panini press.
