Tarragon Pesto

Tarragon pesto crostini garnished with chive blossoms

My spring equivalent of the old summer standby basil pesto. This is the kind of thing I would never do if I didn’t grow a huge tarragon plant in the garden. I had never cooked with fresh tarragon before I started growing it and realistically buying 2 cups of tarragon at the supermarket would be ridiculously expensive. You really do need to cook this pesto through, raw tarragon has a bitter kick to it. I imagine tarragon pesto would work with pasta? Or risotto? For an appetizer I topped up some mini toast rounds and popped them under the broiler for a couple minuets just long enough to cook the tarragon. Garnished with chive blossoms because they are so pretty.

2 cups Fresh tarragon leaves
½ cup Pine nuts
½ cup Olive oil
1 clove Fresh garlic micro grated
Sea salt and freshly ground black pepper to taste
*optional*A squeeze of lemon to keep the colour nice and green, ¼ grated parmesan cheese, fresh chives or chive blossoms for garnish

Put everything in the food processor except chives(if using). Use the pulse function on your processor to wiz the pesto together, scraping down the sides frequently until you get the consistency you like. To make pesto crostini toast some bread, spread with pesto then place under the broiler for 2 to 3 minutes. Watch out it can burn quickly. Garnish with chive stems or flowers. Serve warm.

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2 Responses to Tarragon Pesto

  1. Stacey says:

    I wonder if blanching the tarragon before processing it would be enough cooking to take the bitterness out of it?

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