The French flavor of tarragon inspires this pesto, which is wonderful stirred into a simple fish or chicken soup and brings a je ne sais quoi to chicken salad.
From EatingWell: August/September 2005
Yield: About 1 cup
Active Time: 20 minutes
Total Time: 20 minutes
- 1 cup packed fresh tarragon leaves, (2 bunches)
- 1 cup packed flat-leaf parsley leaves, (1-2 bunches)
- 1/3 cup hazelnuts, toasted and skinned (see Tip)
- 2 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 small clove garlic, quartered
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Place all ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.
- Tip: Toasting hazelnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.
Nutrition Per 2-tablespoon serving:
83 calories; 8 g fat (2 g sat, 6 g mono); 4 mg cholesterol; 2 g carbohydrates; 1 g protein; 1 g fiber; 76 mg sodium; 93 mg potassium.
Exchanges: 2 fat