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.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2005


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.



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.

Nutrition Facts

83 calories; protein 1.1g 2% DV; carbohydrates 1.9g 1% DV; exchange other carbs; dietary fiber 0.8g 3% DV; sugars 0.3g; fat 8.3g 13% DV; saturated fat 1.7g 8% DV; cholesterol 3.8mg 1% DV; vitamin a iu 528IU 11% DV; vitamin c 8.1mg 14% DV; folate 12.7mcg 3% DV; calcium 25.9mg 3% DV; iron 0.5mg 3% DV; magnesium 14.3mg 5% DV; potassium 93.2mg 3% DV; sodium 77.6mg 3% DV; thiaminmg 4% DV.

Reviews (1)

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Rating: 5 stars
Great pesto for fish dishes Love this pesto. It is amazing on fish or in shellfish pasta dishes. It is easy to make and freeze ahead so you'll have it for later. Try it with some salmon mac 'n cheese (lite Cabot of course) or right on a piece of fish under the broiler. Pros: Easy to make really tasty! Cons: None Read More