This riff on classic basil pesto brings grassy parsley and sweet tarragon to the peppery equation for an aromatic, rounded twist on the Italian sauce.
Recipe information
Yield
Makes about 1 cup
Ingredients
1
1/2tcups (lightly packed) fresh basil leaves
1
/2 cup pine nuts, toasted
1
/2 cup freshly grated Parmesan cheese
1
/4 cup (packed) fresh Italian parsley leaves
1
/4 cup fresh tarragon leaves
2
garlic cloves, peeled
1
/3 cup extra-virgin olive oil
Need to make a substitution?
Preparation
Combine first 6 ingredients in processor. Blend until herbs are finely chopped. Add oil and blend to coarse puree. Season pesto to taste with salt and pepper. Transfer to small bowl. DO AHEAD Can be made 1 day ahead. Press plastic wrap directly onto surface of pesto and chill.
Nutrition Per Serving
Two tablespoons contains the following: Calories (kcal) 175.9 %Calories from Fat 88.0 Fat (g) 17.2 Saturated Fat (g) 2.7 Cholesterol (mg) 5.0 Carbohydrates (g) 1.9 Dietary Fiber (g) 0.5 Total Sugars (g) 0.4 Net Carbs (g) 1.4 Protein (g) 4.6