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.

Makes about 1 cup

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per 2-tablespoon serving: 83 calories; 8 g fat (2 g sat, 6 g mono); 4 mg cholesterol; 2 g carbohydrate; 1 g protein; 1 g fiber; 78 mg sodium.

TIP: 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.