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
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 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
THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.;
GREEN BEANS AND RADISH SALAD WITH TARRAGON PESTO
Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes. , Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.
Nutrition Facts : Calories 115 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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.)
SEAFOOD EN BRODO WITH TARRAGON PESTO
Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.
Provided by Dawn Perry
Categories Soup/Stew Fish Shellfish Christmas Dinner Seafood Clam Fall Winter Tarragon Christmas Eve Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 30
Steps:
- For brodo:
- Preheat oven to 450°F. Divide bones, onions, fennel, carrots, and 1/4 cup oil between 2 rimmed baking sheets; season with salt and pepper and toss to coat. Roast, tossing halfway through, until vegetables are softened and browned, 60-75 minutes.
- Heat saffron and remaining 1/4 cup oil in a large pot over medium-high heat, stirring, until fragrant, about 2 minutes. Add leeks and garlic; season with salt and pepper and cook, stirring often, until golden, 8-10 minutes. Add vermouth; bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly reduced, about 3 minutes.
- Add roasted bones and vegetables, parsley stems, lemon zest, bay leaves, peppercorns, and 10 cups water to pot. Bring to a boil, reduce heat, and simmer gently, skimming as needed, until reduced by half, about 1 hour. Strain through a sieve into a clean pot; discard solids. Season with salt.
- For pesto:
- Pulse garlic, parsley, and tarragon in a food processor until very finely chopped. With motor running, slowly add oil, and process until smooth; season with salt and pepper.
- For assembly:
- Return broth to a simmer; add shellfish, cover pot, and cook until shellfish open (discard any that do not open), about 5 minutes. Transfer shellfish to a large bowl and add a ladleful of broth; tent with foil. Season fish with salt and pepper; add to broth in pot. Cover; cook fish gently until opaque throughout, about 4 minutes.
- Divide fish and shellfish among shallow bowls and ladle broth over. Drizzle stew with oil, top with pesto, and serve with toast.
- DO AHEAD: Brodo can be made 3 days ahead. Cover and chill. Pesto can be made 1 day ahead. Press plastic wrap directly on surface and chill.
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BASIL TARRAGON PESTO RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 15 mins
- 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.
TARRAGON PESTO - LA CUISINE DE GéRALDINE
From lacuisinedegeraldine.fr
5/5 (1)Total Time 10 minsCategory Side DishCalories 236 per serving
- Remove the leaves from the tarragon stems. Place them in a blender with the peeled garlic cloves, the juice of half a lemon, toasted pine nuts, Parmesan and olive oil.
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