Tarragon Pesto

4.7 of 9 votes
Prep time: 10 minutes
Cook time: 0 minutes
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Tarragon Pesto

Some time ago, I rediscovered the taste of tarragon, an herb that I used very rarely, and since then I have tested it in all its forms! However, one of the ways to highlight this herb the most and to make a pesto: here is my recipe for Tarragon Pesto.

Tarragon Pesto is delicious with pasta or oven-roasted vegetables. It goes very well with fish as well.

And I also recommend you to try my pistachio pesto next time!

Recipe for Tarragon Pesto

For 4 servings you need the following ingredients.

Ingredients

  • 1 bunch of tarragon
  • 2 garlic cloves, peeled
  • 1/2 lemon, juice
  • 2 tablespoons of toasted pine nuts
  • 25 g parmesan
  • 75 ml olive oil
  • Salt and pepper

Preparation

Remove the leaves from the tarragon stems. Place them in a blender with the peeled garlic cloves, the juice of half a lemon, toasted pine nuts, Parmesan and olive oil.

Season with a little salt and pepper. Mix until a homogeneous paste is obtained.

Note

Pour this pesto in an airtight container and it will keep for a week in the fridge.

Tarragon Pesto

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Tarragon Pesto

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4.7 of 9 votes
Some time ago, I rediscovered the taste of tarragon, an herb that I used very rarely, and since then I have tested it in all its forms! However, one of the ways to highlight this herb the most and to make a pesto: here is my recipe for Tarragon Pesto.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Side dish
Cuisine French
Servings 4
Calories 236 kcal

Ingredients
  

  • 1 bunch of tarragon
  • 2 garlic cloves peeled
  • 1/2 lemon juice
  • 2 tablespoons of toasted pine nuts
  • 25 g parmesan
  • 75 ml olive oil
  • Salt and pepper

Instructions
 

  • Remove the leaves from the tarragon stems. Place them in a blender with the peeled garlic cloves, the juice of half a lemon, toasted pine nuts, Parmesan and olive oil.
  • Season with a little salt and pepper. Mix until a homogeneous paste is obtained.

Notes

Pour this pesto in an airtight container and it will keep for a week in the fridge.

Nutrition

Calories: 236kcalCarbohydrates: 4gProtein: 4gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 4mgSodium: 112mgPotassium: 121mgFiber: 1gSugar: 1gVitamin A: 137IUVitamin C: 9mgCalcium: 104mgIron: 1mg
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3 Comments

  1. 5 stars
    Perfect! Just what I needed with the several pounds of tarragon my garden produced this year ( yes, pounds). The only change in the recipe I made was to add half an avocado to replace half the olive oil (just to add another healthy fat and because I needed to use up that avocado half). Also, I was out of pine nuts, so I substituted with toasted walnuts. (Hey, a pesto is a pesto!) Will make again. Thank you.

  2. I would prefer to see the amount of tarragon represented by volume rather than “one bunch”. My tarragon is in the garden. A “bunch” can be any amount I grab.