This aromatic, sweet, and mildly peppery tarragon pesto is the perfect pairing for sautéed zucchini noodles, grilled chicken, oven roasted potatoes, and so much more. It's a fast, easy and satisfying Paleo and Whole30 condiment.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
- 3 tbsp pine nuts
- 1/2 c. chopped tarragon fresh leaves
- 1/4 c. chopped chives fresh, raw
- 1/4 c. chopped parsley fresh leaves
- 1 clove garlic smashes
- 1/2 lemon zested and juiced
- 1/2 tsp kosher salt
- 1/3 c. extra virgin olive oil
Heat a skillet over medium high heat. Add the pine nuts and toast, stirring or shaking continuously, until the pine nuts are golden brown and fragrant, 2-3 minutes. Remove from heat and allow to cool while you chop the herbs.
Add the tarragon, chives, parsley and pine nuts to the bowl of a food processor. Pulse 20-30 seconds, until the herbs and nuts are minced. Add the garlic, lemon juice, lemon zest, and salt and pulse 10-15 more seconds, until all ingredients are incorporated.
Flip the food processor to continuous and add the olive oil through the feed tube. Process until the ingredients are fully incorporated and smooth, scraping down the sides as needed. Taste for seasoning and add additional salt and cracked black pepper if desired.