Tarragon Pesto

http://www.eatingwell.com/recipes/tarragon_pesto.html

From EatingWell:  August/September 2005

The French flavor of tarragon inspires this pesto, which is wonderful stirred into a simple fish or chicken soup and brings a je ne sais quoi to chicken salad.

About 1 cup | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1 cup packed fresh tarragon leaves, (2 bunches)
• 1 cup packed flat-leaf parsley leaves, (1-2 bunches)
• 1/3 cup hazelnuts, toasted and skinned (see Tip)
• 2 tablespoons water
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 1 small clove garlic, quartered
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

1. Place all ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Nutrition

Per 2-tablespoon serving : 83 Calories; 8 g Fat; 2 g Sat; 6 g Mono; 4 mg Cholesterol; 2 g Carbohydrates; 1 g Protein; 1 g Fiber; 76 mg Sodium; 93 mg Potassium

Exchanges: 2 fat

Tips & Notes

• Tip: Toasting hazelnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.