An amazing alternative to a traditional Italian pesto, this French take adds subtle licorice and roasted nut notes to the familiar garlicy sauce. You’ll find it equally compliments seafood dishes like scallops and halibut, along with your favorite pastas.
0
Add to Favorites
Tarragon Pesto
Ingredients
Instructions
-
Roast Hazelnuts
Preheat oven to 400. Place hazelnuts on a rimmed baking sheet in the middle of the oven.
Roast for about 10 minutes until nuts start to brown and skins begin to lift. Remove and cool.
-
Blend Ingredients
Add all the ingredients to a food processor. Pulse several times until a fine paste begins to form. Scrape sides and pulse a few more times. Adjust consistency by adding extra olive oil or more herbs.
For me, pesto is less about ingredient quantities and more about consistency and taste. As you blend the ingredients.. TASTE, TASTE, TASTE! Too salty or tart? Add a dash of sugar. Too thick? Add more olive oil. Too garlicy? Add more hazelnuts. Testing along the way will help you find the right balance for your palette.
Italian, French, Pesto, Tarragon, Pasta, Seafood, Sauce
I haven’t tried this before but yours looks so pretty and attractive. Maybe this time I will give it a try. Thank you!