Tarragon Pesto Recipes

PEAS AND POTATO SOUP WITH TARRAGON PESTO

Steps:

• Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan. Add the pancetta, if using, the onions and the garlic. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste. Cover the pan and cook for 5 minutes more, stirring occasionally. Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes. Stir in the stock and water and bring the soup to a boil. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool. Store for a make-ahead meal. Bring the soup, covered, to a boil over medium-high heat. Add the peas and ditalini and cook to al dente, about 7 to 8 minutes. Turn off the heat and serve in shallow bowls garnished with pesto.
• Pesto:
• Put the herbs into food processor along with the nuts and grated garlic. Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese. Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning. Cover and store in the refrigerator. Bring to room temp when ready to use.

TARRAGON PESTO

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.

TARRAGON PESTO (MOOSEWOOD)

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.

TARRAGON AND WALNUT PESTO

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.

ROASTED SHALLOT AND TARRAGON PESTO

Steps:

• Preheat oven to 350��F. Place shallots in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake shallots 30 minutes. Uncover; roast shallots until soft, about 20 minutes longer.
• Puree shallots, any oil in dish, and 1/3 cup oil in blender. Add 1/3 cup oil and all remaining ingredients; puree. Season with salt and pepper. (Can be made 1 day ahead; chill.)