ALMOND TARAGON PESTO

Almond Taragon Pesto image

Sensational over whole wheat pasta, this nutty and mild pesto comes together easily and freezes well. -Liza Amor, Las Vegas, Nevada

Provided by Taste of Home

Time 20m

Yield 3 cups.

Number Of Ingredients 10

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Ingredients

3 shallots, chopped
1/2 cup grapeseed or olive oil
1-3/4 cups sliced almonds
1/4 cup tarragon leaves
1/4 cup grated Parmesan cheese
1 tablespoon honey
1-3/4 teaspoons salt
1/2 teaspoon pepper
2 cups olive oil
Hot cooked pasta, cheese logs or beef tenderloin steaks

Steps:

In a large skillet, saute shallots in grapeseed oil until tender; set aside., Place the almonds, tarragon, cheese, honey, salt and pepper in a food processor; cover and pulse until chopped. While processing, gradually add shallot mixture and olive oil in a steady stream. Transfer pesto to ice cube trays. Cover and freeze for up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta, cheese logs or beef tenderloin steaks.

Nutrition Facts : Calories 250 calories, Fat 26g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 186mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.