Tarragon Pesto Moosewood Recipes
TARRAGON PESTO
The French flavor of tarragon inspires this pesto, which is wonderful stirred into a simple fish or chicken soup and brings a je ne sais quoi to chicken salad.
Provided by EatingWell Test Kitchen
Categories Healthy Pesto Sauce Recipes
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 1.9 g, Cholesterol 3.8 mg, Fat 8.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 77.6 mg, Sugar 0.3 g
CHICKEN SKEWERS WITH TARRAGON-PISTACHIO PESTO
Rounding this main course into supper for company is easy. Get store-bought hummus and pita chips for everyone to nibble on while you're at the grill, and serve the skewers with rice or couscous on the side and a bottle of rosé\. Have a guest bring ice cream, sorbet, or cookies for dessert.
Provided by Bon Appétit Test Kitchen
Time 40m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.
- Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.
TARRAGON PESTO (MOOSEWOOD)
From The Moosewood Restuarant Kitchen Garden. It says it is good on grilled fish, vegetables and pilaf. This was quite lovely in a casserole with mixed grains, veggies and topped with mozzarella cheese and pine nuts. Original recipe did not include the garlic, which is why I have listed it as optional.
Provided by VegSocialWorker
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 257.8, Fat 25, SaturatedFat 4.5, Cholesterol 11, Sodium 200.8, Carbohydrate 3.5, Fiber 1.1, Sugar 0.8, Protein 6.9
TARRAGON AND WALNUT PESTO
Provided by Alex Guarnaschelli
Time 10m
Yield 3/4 cup pesto
Number Of Ingredients 7
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.
TARRAGON MAYONNAISE DIP
This is a perfect compliment for both vegetables and fried foods, and can also be used in sandwiches.
Provided by Dana-MMH
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients thoroughly.
- Makes about 1 3/4 cups.
- Variation: For spicer version of this dip, add 1/2 tsp. red pepper flakes, hot pepper sauce, or horseradish to taste, and even 1 Tbs. of Brandy if you please.
ROASTED SHALLOT AND TARRAGON PESTO
Categories Condiment/Spread Sauce Onion Roast Almond Spring Tarragon Shallot Parsley Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
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.)
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- Optional: Blanch the basil and tarragon. You may skip this step and add the herbs into the pesto fresh. The blanching process helps preserve the vibrant green color of the herbs, making your pesto a more vibrant green.
- In a small pot, bring water to a boil and add herbs. Blanch for 15–25 seconds in boiling water, then immediately strain with a slotted spoon or fine mesh colander, and move to an ice bath to stop the cooking process. Remove from ice water and place on paper towels. Allow excess water to drain, then compile into a ball and gently squeeze out any extra water. By the end, the ball will be very compact and slightly damp, but not wet.
- Pulse pine nuts in a food processor until separated into small pieces. Scrape down sides, then add garlic and olive oil. Pulse until ingredients are finely chopped in chunks, but not a paste texture—stop and scrape sides with spatula when needed.
- Add the herbs, lemon juice, zest, salt, and pepper and pulse until incorporated—stopping every 15 seconds or so to scrape the sides.
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