Tarragon and Hazelnut Pestocomments (6) March 30th, 2008
1/4 cup fresh tarragon leaves
1/2 cup flat-leaf parsley
1-1/4 cups fresh spinach
2 Tbs. roasted hazelnuts
1 or 2 garlic cloves, smashed
3 Tbs. extra-virgin olive oil
2 Tbs. freshly grated Parmesan cheese
Makes about 1/2 cup
The delicate licorice flavor of tarragon blends nicely with the roasted hazelnuts in this pesto. It is especially good with lamb, roast chicken, veal, and fish such as salmon, snapper, sole, or trout. Try stirring some into sautéed mushrooms or scrambled eggs. For a nuttier flavor, substitute hazelnut oil for some of the olive oil.
Blend the tarragon, parsley, spinach, nuts, and garlic in a food processor or blender until finely minced. Add the oil and cheese and process until blended.
Recipe by Steven Van Yoder
from issue #25
posted in: pesto, tarragon, sauce