Tarragon Pesto

August/September 2005

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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.

Tarragon Pesto

Makes: About 1 cup

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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


  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.

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.


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

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Ease of Preparation
Total Time
30 minutes or less
8 or more

August/September 2005
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