{"id":21281,"date":"1987-12-22T21:25:45","date_gmt":"1987-12-23T04:25:45","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=21281"},"modified":"2017-03-24T21:28:03","modified_gmt":"2017-03-25T04:28:03","slug":"dill-hazelnut-pesto","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=21281","title":{"rendered":"Dill-Hazelnut Pesto"},"content":{"rendered":"<p><a href=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/03\/Dill-Hazelnut-Pesto.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright  wp-image-21282\" src=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/03\/Dill-Hazelnut-Pesto.jpg\" alt=\"\" width=\"164\" height=\"246\" srcset=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/03\/Dill-Hazelnut-Pesto.jpg 650w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/03\/Dill-Hazelnut-Pesto-200x300.jpg 200w\" sizes=\"auto, (max-width: 164px) 100vw, 164px\" \/><\/a>1 1\/3 C. fennel fronds<br \/>\n1 C. fresh dill fronds<br \/>\n1\/4 C. roasted hazelnuts, skinned<br \/>\n1 garlic clove, minced<br \/>\nZest of 1\/2 lemon<br \/>\n1 tsp. lemon juice<br \/>\n1\/4 C. hazelnut oil<br \/>\n2 T. extra-virgin olive oil<br \/>\nSalt and freshly ground black pepper<\/p>\n<p>Blend the fennel, dill, hazelnuts, garlic, lemon zest, and lemon juice in the bowl of a food processor fitted with a steel blade attachment until well combined. Add the hazelnut oil, then the olive oil in a slow, steady stream with the motor running. Salt and pepper to taste. Use the pesto immediately or<br \/>\ntransfer to an airtight container, cover with a thin layer of olive oil, and refrigerate until ready to use. Stored in the refrigerator, the pesto will keep for about l week.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 1\/3 C. fennel fronds 1 C. fresh dill fronds 1\/4 C. roasted hazelnuts, skinned 1 garlic clove, minced Zest of 1\/2 lemon 1 tsp. lemon juice 1\/4 C. hazelnut oil 2 T. extra-virgin olive oil Salt and freshly ground black pepper Blend the fennel, dill, hazelnuts, garlic, lemon zest, and lemon juice in the bowl of a food processor fitted with a steel blade attachment until well combined. Add the hazelnut oil, then the olive oil in a slow,&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=21281\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[119,167],"class_list":["post-21281","post","type-post","status-publish","format-standard","hentry","category-condiments-extras","tag-herb","tag-sauce"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/21281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21281"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/21281\/revisions"}],"predecessor-version":[{"id":21283,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/21281\/revisions\/21283"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}