- bring a pot of water to boil and blanch the fresh dill for 10-15 seconds - immediately transfer to a ice bath - remove and pat dry the blanched dill; you can also leave it to dry overnight spread out on a baking sheet - transfer the dried dill and oil to a high speed blender - blend until smooth
- Use a fine mesh strainer or cheesecloth to strain the oil - discard the solids - transfer the oil into a sterilized jar or bottle - if desired add a pinch of salt - store in refrigerator
- on salads, grilled veggies as a finish touch - make pesto with it - great marinade for fish or meat - add to grains or pasta - mix with yogurt or dips for added flavor