Creamy Tarragon Pesto

Yields: About 1 cup

Chef's Notes: 
This is a creamy light pesto of fresh tarragon, lemon, and walnuts. It is especially good with angel hair pasta and delicate seafood dishes, such as trout and smoked eel.

Ingredients:
1 cup loosely packed fresh tarragon leaves
½ cup loosely packed fresh flat leaf parsley
1 large clove garlic
⅓ cup freshly grated Parmesan cheese
½ cup walnut halves
2 tablespoons heavy cream
1 tablespoon hot water
½ cup olive oil
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper

Procedure:
Combine the tarragon, parsley; garlic, cheese, walnuts, cream, and water in a food processor or blender. Process to mix. With the machine running, slowly add the oil. Add the lemon juice, and salt and pepper to taste. Process to the desired consistency, let stand for 5 minutes before serving.



Book: " Very Pesto"
Book Author: Dottie Rankin
Publisher: Random House

◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈  ◈