Tarragon Pesto

1 Review
From: EatingWell Magazine 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

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  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.
  • 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 information

  • Serving size: 2 tablespoons
  • Per serving: 83 calories; 8 g fat(2 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 13 mcg folate; 4 mg cholesterol; 0 g sugars; 0 g added sugars; 528 IU vitamin A; 8 mg vitamin C; 26 mg calcium; 1 mg iron; 78 mg sodium; 93 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat

Reviews 1

October 05, 2014
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By: dawn.pelkey
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