Step 1

Remove about 2 1/2 - 3 cups (loosely packed) of leaves from the dill bunch. It's ok if you get some of the stems in there. Just whack the dill off about half way up the stalk and pick out some of the thicker stems. You don't need to pull all of them off all the stems.

Step 2

Put the dill in the work bowl of a food process or or in a blender. Add the almonds/pine nuts, garlic, salt, juice from 1/2 a lemon and the pinch of pepper flakes.

Step 3

Pulse until everything is minced well and scrape down the sides as needed. While the machine is running, drizzle in the oil and blend for a few seconds until smooth.

Step 4

Transfer the pesto to a lidded container and chill until ready to use. It should last about a week in the fridge.