Other summer herbs, such as basil and oregano, can be substituted for the dill. This is good as a side, or as a dip. Or, thin with pasta cooking water and use as a pasta sauce…

1-1/2 lbs green beans, trimmed and cut into 1-inch pieces
3 T unsalted butter, softened or extra-virgin olive oil
1/4 c sour cream or plain yogurt
3 – 4 T finely chopped fresh dill
3 T grated Parmesan cheese
salt and pepper, to taste

1. Bring plenty of salted water to a boil in a large saucepan. Add the beans, and cook until very tender, about 10 – 12 minutes. Drain well and transfer to a food processor together with the butter, sour cream or yogurt, and dill. Process until smooth. Add Parmesan and process again. Taste before adding salt and pepper, as Parmesan is salty. Scrape out of food processor into a bowl.

2. Serve immediately or let cool to room temperature.