Tarragon pesto with crouton.

Remarkably Easy Tarragon Almond Pesto

ByCafe Osharak
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This super easy 4-ingredient Tarragon Almond Pesto recipe is a delicious condiment that can be served as an appetizer with cheese, used as a dipping sauce for bread, or great with chicken, salmon, shrimp. Prepare when tarragon is fresh and lush so its packed with a herbaceous and slight anise flavor.

Spreading tarragon pesto on a toast.

Reasons to love this tarragon almond pesto recipe

  • Quick flavor boost: Pesto brings concentrated richness to any dish instantly.
  • Unexpected and unique: Adds a distinctive touch to your recipes.
  • A must-have condiment: This pesto is your secret culinary weapon. I always have it in my freezer.
  • Freezer-friendly: Freezing extends its shelf life, allowing you to elevate dishes in minutes.

Grocery List for Pesto

Tarragon and blanched almonds on a cutting board.
  • Tarragon: For the recipe you will need fresh tarragon sprigs.
  • Almond: Use blanched almond, which is almond without the skin. If you can’t find blanched almonds I am including a step on how to take the skin off the regular almonds.
  • Salt: The amount of salt will depend on your preferences and dietary restrictions. I like to use pink Himalayan salt.
  • Oil: Using olive oil is always the best option. However, sometimes I will use a combination of grapeseed and olive oil. .

Time Required:

  • 15-30 minutes: To blanch and toast almonds (optional)
  • 5 minutes: To prepare the pesto

Special Tools to Use:

  • Food Processor

Tarragon Pesto Recipe Steps at a Glance

This tarragon pesto recipe can be broken down into the following steps:

  • Blanching the almonds (optional)
  • Toast the almond
  • Prepare the Pesto

How to Make Step by Step Tarragon Pesto

Step 1: Blanching the almonds

Soak almonds in hot water for five minutes. Drain and the skin will wrinkle and become loose. With the help of a paring knife, make an opening on one of the ends and squeeze out the almond.

Step 2: Toast the almond

Toast the almond in the oven for 10-15 minutes. You are looking to get rid of the moisture and get the almonds crunchy.

Step 3: Prepare the Pesto

  • Blanched almonds in a food processor.
  • Tarragon leaves added to the food processor.
  • Adding olive oil to the processed tarragon and almonds.

Wash and clean the tarragon. Remove the leaves and let them air dry.

Using food processor or a blender chop the almonds and tarragon.

Store in keep well in the refrigerator for a week.

Best Way to Serve Tarragon Pesto

Tarragon pesto with crouton.
  • Serve with hard and soft cheeses
  • Place a dollop on chicken, shrimp, pork, or salmon
  • Use to make a green olive tapenade
  • Put dollops over roasted veggies

Tips and Wisdom from Cafe Osharak

  • Use blanched almonds if possible. It will give you the best texture and flavor. If you can’t find blanched almonds you can easily peel the skin off by following my instructions in step one.
  • Make sure the tarragon is fresh. Use the leaves and young top shoots only. The easiest way to pull the leaves off is to hold the top cluster of the leaves and run your fingers down the woody stalk in the opposite direction.
  • This tarragon pesto will keep well in the refrigerator for a week to 10 days. Bring it to room temperature before serving.
  • To enjoy year long, freeze the pesto either in a bag or in the ice cube trays.

More Recipes To Try From Cafe Osharak

If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions. I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!

Almond Tarragon Pesto

This simple 4-ingredient Tarragon Almond Pesto is a versatile and delicious condiment! Serve it as an appetizer with cheese, use it as a dipping sauce for bread, or pair it with chicken, salmon, or shrimp. Make it when tarragon is fresh and lush for a burst of herbaceous, slightly anise flavor.
Save Pin Recipe Print Recipe
Tarragon pesto with crouton.
Prep Time:5 minutes
Blanching almonds (optional):30 minutes
Course
Appetizer
|
Condiment
Cuisine
Armenian

Ingredients

  • 3 cups tarragon
  • 1/4 cup almond
  • 1 teaspoons sea salt
  • 2 tablespoon olive oil

Instructions

  • Soak the almonds in hot water for five minutes.
  • Drain the almonds. The skin will wrinkle and loosen.
  • Using a paring knife, make a small cut on one end of the almond and squeeze it out of the skin.
  • Preheat the oven and toast the almonds for 10-15 minutes until they are crunchy and the moisture is removed.
  • Wash and clean the tarragon. Remove the leaves and allow them to air dry.
  • In a food processor or blender, chop the toasted almonds and tarragon until finely blended.
  • Store the pesto in the refrigerator.

Notes

  • Use blanched almonds if possible. It will give you the best texture and flavor. If you can’t find blanched almonds you can easily peel the skin off by following my instructions in step one.
  • Make sure the tarragon is fresh. Use the leaves and young top shoots only. The easiest way to pull the leaves off is to hold the top cluster of the leaves and run your fingers down the woody stalk in the opposite direction.
  • This tarragon pesto will keep well in the refrigerator for a week to 10 days. Bring it to room temperature before serving.
  • To enjoy year long, freeze the pesto either in a bag or in the ice cube trays.
Servings: 12
Author: Noune ~ Cafe Osharak
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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