Almond Taragon Pesto Food

TARRAGON AND WALNUT PESTO

Tarragon and Walnut Pesto image

Provided by Alex Guarnaschelli

Time 10m

Yield 3/4 cup pesto

Number Of Ingredients 7

Ingredients

2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh tarragon leaves
4 tablespoons roughly chopped walnuts
1 tablespoon bread crumbs
1/3 cup olive oil
Salt
Freshly ground black pepper

Steps:

Add to a mortar and pestle, the parsley, tarragon, and walnuts. Add the bread crumbs and grind to a paste. Season with salt and pepper and slowly drizzle the olive oil in while stirring. Serve with good crusty bread.

TARRAGON PESTO

Tarragon Pesto image

The French flavor of tarragon inspires this pesto, which is wonderful stirred into a simple fish or chicken soup and brings a je ne sais quoi to chicken salad.

Provided by EatingWell Test Kitchen

Categories Healthy Pesto Sauce Recipes

Time 20m

Number Of Ingredients 10

Ingredients

1 cup packed fresh tarragon leaves, (2 bunches)
1 cup packed flat-leaf parsley leaves, (1-2 bunches)
1/3 cup hazelnuts, toasted and skinned (see Tip)
2 tablespoons water
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 tablespoon lemon juice
1 small clove garlic, quartered
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

Place all ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 1.9 g, Cholesterol 3.8 mg, Fat 8.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 77.6 mg, Sugar 0.3 g

ALMOND PESTO

Almond Pesto image

This easy Almond Pesto is a nice way to change it up from traditional pesto. It uses just 5 ingredients, is ready in 5 minutes and pairs perfectly with pasta, meatballs or vegetables!

Provided by Erin

Categories sides

Time 5m

Number Of Ingredients 7

Ingredients

1/2 cup raw almonds
2 garlic cloves
1 cup spinach
1 1/2 cup fresh basil
1/4 cup olive oil
1/4 tsp salt
water as needed

Steps:

Add almonds, garlic, spinach, basil, and salt to your food processor and pulse for 10 seconds.
With the motor still running, pour the olive oil in through the top. If mixture gets stuck add 1-2 tbsp of water.
Store pesto in a jar in the refrigerator for 5-7 days, or place it in a freezer-safe bag and freeze for up to 2 months.

Nutrition Facts : Calories 114 kcal, Carbohydrate 2 g, Protein 2 g, Fat 11 g, SaturatedFat 1 g, Sodium 76 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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