Mother Earth Living

Fresh Clips: Tarragon Pesto

Excerpted with permission from The Herb Garden Gourmet (Sourcebooks, 2009) by Tim Haas and Jan Beane.
October/November 2010
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This is a nice twist on basil pesto and can be used in its place. At your next dinner party, try serving Tarragon Pesto on pasta. Trust us—your guests will thank you.

• 1 cup (about 2 bunches) fresh tarragon leaves
• 1 cup (about 2 bunches) fresh flat-leaf parsley 
• 1/2 cup slivered almonds
• 1 cup Parmesan cheese
• 2 cloves garlic, peeled
• Juice and zest of 1 lemon
• 1/4 cup cold-pressed olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Place all ingredients in a food processor and pulse a few times until mostly smooth. Be sure to scrape down the sides of the processor occasionally.








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