Ingredients

　　3 slices homemade-type white bread, torn into small pieces

　　2 tablespoons fresh lemon juice

　　3 tablespoons water

　　3/4 cup packed fresh dill (feathery leaves)

　　3/4 cup packed fresh flat-leaved parsley leaves, washed well and spun dry

　　2 teaspoons Dijon mustard

　　1/2 teaspoon freshly grated lemon zest

　　1/8 teaspoon sugar

　　1/3 cup olive oil

　　In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands. In a food processor blend together bread and remaining ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.