Cashew Free Paleo Lemon Dill Ghee
Bright, herby, and deeply satisfying, this compound ghee brings together the clean richness of clarified butter with the zing of fresh lemon and the grassy lift of dill. It comes together in one small saucepan with just a handful of real-food ingredients — no nuts, no fillers, nothing hiding in the label. The technique is simple: melt, whisk, and let it set to a silky, spreadable consistency that feels almost luxurious. Spoon it over grilled fish and the whole plate transforms, or stir it into roasted vegetables for a finishing touch that tastes like it took far more effort than it did. The optional garlic adds a gentle savory backbone if you want a little more depth, but the lemon and dill alone are already doing serious work. It keeps in the fridge for up to two weeks, so you can make a batch on Sunday and reach for it all week long.
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Learn more →Ingredients
8 servings
- ½ cup ghee
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 small garlic clove, minced (optional)
- ¼ tsp fine sea salt
- ⅛ tsp black pepper, freshly ground
Instructions
- 1
Warm the ghee in a small saucepan over low heat until just melted and fluid, about 2 minutes. Remove from the heat and let it cool for 3–4 minutes until it is warm but no longer steaming.
- 2
Whisk the lemon juice, lemon zest, dill, garlic (if using), salt, and black pepper into the warm ghee until evenly combined.
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