TARRAGON PESTO (MOOSEWOOD)

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Tarragon Pesto (Moosewood) image

From The Moosewood Restuarant Kitchen Garden. It says it is good on grilled fish, vegetables and pilaf. This was quite lovely in a casserole with mixed grains, veggies and topped with mozzarella cheese and pine nuts. Original recipe did not include the garlic, which is why I have listed it as optional.

Provided by VegSocialWorker

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup loosely packed fresh parsley leaves
1/2 cup loosely packed fresh tarragon leaves
1/4 cup coarsely chopped scallion
1/3 cup pine nuts
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons fresh lemon juice
1/4 cup vegetable oil
2 -3 of crushed garlic cloves (optional)
salt and pepper

Steps:

  • Place all ingredients, except the oil, in a food processor or blender.
  • Mix until everything is well chopped then slowly add the oil in a thin stream to form a fairly smooth paste.
  • Pesto will keep refrigerated for a couple of weeks. Keep in an airtight container and cover with a thin layer of oil, if desired, to prevent discoloring.

Nutrition Facts : Calories 257.8, Fat 25, SaturatedFat 4.5, Cholesterol 11, Sodium 200.8, Carbohydrate 3.5, Fiber 1.1, Sugar 0.8, Protein 6.9

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