My Citrus Tarragon Pesto is definitely worth the whirl. A recent cooking class at Weaver’s Orchard was focused on pesto. Between the Thai Pesto and the Citrus Tarragon Pesto the crowd seemed rather kitchen inspired, thinking beyond the basic basil and pine nut blend.
We’ve all had traditional pesto. The blend of basil, parmesan cheese, olive oil and pine nuts. While it’s lovely, fresh herbs offer far more flavorful possibilities. Using the definition of pesto, as a thick ground herbal preparation used in a sauce, let’s play!
This pesto is vegan but can be use it on poultry and fish in addition to chilled or hot vegetable, pasta or rice dishes.
Be sure to add fresh tarragon, thyme and basil to your spring garden to-do list! Come winter, it’s easy to grab fresh herbs from market.
- ½ cup fresh tarragon
- ½ cup fresh parsley
- ¼ cup fresh basil leaves
- ¼ cup walnuts
- 2 tablespoons white wine
- 1 teaspoon grated lemon peel
- 3 tablespoons fresh lemon juice
- ⅛ teaspoon ground pepper
- ¼ teaspoon paprika
- ¼ teaspoon salt
- Puree in food processor or blender until smooth.