1 cup packed fresh dill fronds
1 cup loosely packed fresh parsley leaves
1 garlic clove
¼ cup walnuts
¼ teaspoon kosher salt
Juice of ½ lemon
¼ cup olive oil
Get the ingredients you need at a convenient nearby location.
Prep: 15 mins | Cook: 10 mins | Total: 25 mins
Make the pesto:
ADD the dill, parsley, garlic, walnuts, salt, and lemon juice to a high powered blender or food processor and pulse, scraping down the sides as needed, until roughly chopped.
TURN the blender or food processor on medium speed and slowly pour in the olive oil, stopping to scrape down the sides if needed. Blend for 1–2 minutes, until the pesto is smooth. The pesto will keep in an airtight container in the refrigerator for up to 3 days.
Make the grilled cheese:
SPREAD one side of each slice of bread with ½ tablespoon butter, then spread ½ teaspoon pesto on top of the butter on each slice.
HEAT a large nonstick skillet over medium heat. Place one slice of bread, buttered-side down in the pan, then spread with ¼ cup pesto and top with the Cabot Garlic and Dill Cheddar cheese. Cover with the other slice of bread, buttered-side up.
COOK for 2–3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and cook for 3–5 minutes on the other side, until the bread is golden brown and the cheese is completely melted.
REMOVE from the pan and let rest for 1 minute before slicing.
SPRINKLE with the dill and serve.
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