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–+ servings

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.
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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.

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: 12
Author: Noune DiCesare
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