Recipe For Tarragon Parsley Pesto

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 –

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Next get your nuts, I used almonds and garlic, rough chop them.

Almonds - raw, garlic and lemon
Almonds – raw, garlic and lemon

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. 🙂

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Tarragon & Parsley Pesto

INGREDIENTS

  • 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!!!!

Grilled salmon topped with a good spoonful of pesto with a side of acorn mashed squash, carrots and broccoli.
Grilled salmon topped with a good spoonful of pesto with a side of acorn mashed squash, carrots and broccoli.

Delish! Let me know what your favorite kind of pesto is?

Have a beautiful day today,

Anne-Marie

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting my Bella Vista Farm.

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