Tarragon Pesto

From EatingWell: 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.

Makes: About 1 cup

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

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.

Nutrition

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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