Tarragon Pesto

Whole wheat pasta with Tarragon Pesto...great alongside our poached halibut!

Whole wheat pasta with Tarragon Pesto…great alongside our poached halibut!

Tarragon has a delicate anise-like flavour and is a key part of French cooking. It is often paired with chicken, in Bernaise sauce, with vegetables and with mild fish. We made fresh halibut poached in white wine and lemons to accompany the pasta last night. Roasted portabella mushrooms would be a nice vegetarian alternative.

Tarragon Pesto

  • 2 c. fresh parsley
  • 1 c. fresh tarragon
  • 1/3 c. quality olive oil
  • 1/3 c. Parmesan cheese
  • 1/2 c. toasted walnuts
  • 2-3 garlic cloves
  • sea salt and freshly cracked pepper to taste
        1. roast garlic in a 375F oven for about 15 minutes to soften
        2. toast walnuts in the same oven for approx 7 minutes or until aromatic
        3. wash & dry herbs 
        4. add all ingredients to a blender
        5. blend until smooth and season to taste
        6. serve as desired

 

Suggestions:

add roasted tomatoes and olives to the  pasta

add 1/4 c. fresh lemon juice to make the pesto more of a salad dressing

add the pesto to naturally-raised chicken before roasting

 

 

 

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