in Recipes

Tarragon pesto

updated

Spread the love

Ingredients for 4 servings:

  • 50 g tarragon, fresh
  • 2 tbsp rapeseed oil
  • 1 clove(s) garlic
  • 30 g pine nuts
  • 30 g Parmesan
  • 1 pinch of chili salt
  • 1 pinch of herb pepper
  • 30 ml rapeseed oil

Instructions

Working time approx. 12 minutes; Total time approx. 12 minutes

Wash the tarragon, pat dry, and pick off the leaves. Peel the garlic, chop the Parmesan cheese, mix with 2 tablespoons of rapeseed oil, and blend with the remaining ingredients in a blender to make a pesto. Then stir in the remaining rapeseed oil. Store in the refrigerator. Pairs well with pasta and baked potatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Veal entrecôte with pepper and cream sauce

Small Yogurette cake