{"id":4996,"date":"2019-01-17T07:35:25","date_gmt":"2019-01-17T07:35:25","guid":{"rendered":"http:\/\/pelmen.com\/ca\/?p=1649"},"modified":"2025-06-23T16:06:42","modified_gmt":"2025-06-23T16:06:42","slug":"basil-dill-pesto-perogy-2","status":"publish","type":"post","link":"https:\/\/pelmen.com\/us\/basil-dill-pesto-perogy-2\/","title":{"rendered":"Basil &#038; Dill Pesto Perogy"},"content":{"rendered":"<p><!--WPRM Recipe 1651--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Basil &amp; Dill Pesto Perogy<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/pelmen.com\/ca\/wp-content\/uploads\/sites\/2\/2020\/06\/Basil-Dill-1-150x150.jpg\" \/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>1 pkg. (454g)  Pelmen Foods Perogies*<\/li>\n<li>1 \u00bd cup Fresh dill (chopped)<\/li>\n<li>1 cup Fresh basil (chopped)<\/li>\n<li>3 Garlic cloves (chopped)<\/li>\n<li>\u00be cup Olive oil<\/li>\n<li>\u00bd cup Parmigiano-Reggiano (grated )<\/li>\n<li>Salt and pepper to taste<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.<\/li>\n<li>Place remaining ingredients in a food processor and pulse until smooth. Season with salt and pepper.<\/li>\n<li>Toss perogies with a \u00bd cup of pesto.<\/li>\n<li>Remaining pesto can be stored in a tightly sealed container in the refrigerator for up to one week.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<p>*Use any of the savoury Pelmen Foods perogies for this recipe.<\/p>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Basil &amp; Dill Pesto Perogy 1 pkg. (454g) Pelmen Foods Perogies* 1 \u00bd cup Fresh dill (chopped) 1 cup Fresh basil (chopped) 3 Garlic cloves (chopped) \u00be cup Olive oil \u00bd cup Parmigiano-Reggiano (grated ) Salt and pepper to taste Bring a large pot of water to a boil. Add perogies and cook stirring occasionally [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5080,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default","default","default","default"],"wpupg_custom_image":["https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Basil-Dill-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Basil-Dill-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Basil-Dill-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Basil-Dill-1.jpg"],"wpupg_custom_image_id":[0,0,0,0]},"categories":[163,1],"tags":[],"_links":{"self":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/4996"}],"collection":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/comments?post=4996"}],"version-history":[{"count":2,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/4996\/revisions"}],"predecessor-version":[{"id":5081,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/4996\/revisions\/5081"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media\/5080"}],"wp:attachment":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media?parent=4996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/categories?post=4996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/tags?post=4996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}