Have you ever had a tarragon pesto before? I FINALLY tried fresh tarragon for the first time last month while volunteering at the UGarden(University of GA Garden). Tarragon is simply amazing! I looked up a few recipes and tweaked one to my liking. You can eat it on crackers, veggies, mix with pasta or serve over grilled salmon – my favorite way. 🙂
First go pick some pretty looking tarragon and flat leaf parsley –
Next get your nuts, I used almonds and garlic, rough chop them.
Put everything – the herbs, the nuts, garlic, olive oil, water, butter(YES I said butter), lemon juice, salt & pepper in the food processor and pulse it until it is to your liking.
Keep it chunky or make it super smooth! – I like mine still with a lot of texture if I am using over fish otherwise more chunky for crackers. 🙂
Tarragon & Parsley Pesto
- 1 cup packed fresh tarragon leaves
- 1/2 cup packed flat-leaf parsley leaves
- 1/3 cup cashews, walnuts or almonds.
- 2 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 small clove garlic, quartered
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
Get ready to eat!!!!
Delish! Let me know what your favorite kind of pesto is?
Have a beautiful day today,
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