Nutrition per serving may change if servings are adjusted.
1 cup packed fresh tarragon leaves, (2 bunches)
1 cup packed flat-leaf parsley leaves, (1-2 bunches)
⅓ 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
¼ teaspoon salt
¼ teaspoon freshly ground pepper
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.
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!