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.
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Tarragon Pesto
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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.
