Dill Spaetzle

A German treat in honor of October Fest.

1 cup all purpose flour

1/3 cup chopped fresh dill

¼ cup milk

2 eggs

Salt and pepper

2 tablespoons butter

Boil salted water in a large pot. In a separate pan, melt the butter. Mix together flour, half the dill, a pinch of salt, and freshly ground black pepper. Add the eggs and milk and combine thoroughly. Using a colander or cheese grater with large holes, force the dough through the holes into the boiling salted water (See video). The spaetzle dumplings will cook quickly and rise to the surface. Using a spider, transfer the spaetzle to the pan with melted butter. Toss the spaetzle dumplings in the butter until lightly brown and add the remaining fresh dill.

Parsley Pistachio Pesto

½ cup pistachios, roasted and unsalted

2 cups parsley leaves

¾ cup grated parmesan

¾ cup extra virgin olive oil

1 tablespoon freshly ground black pepper

Add the nuts to a food processor and pulse. Add the parsley, oil, and black pepper to the food processor and pulse until well combined. Pulse in the cheese until all the ingredients are combined. Store in airtight containers and cover with a little extra oil for long term storage. Serve like traditional pesto with pasta or on a sandwich.