Herb Pesto

I've always wanted to try my hand at making my own pesto, and this week I did! This recipe doesn't just use basil, but includes parsley and tarragon for a different flavor. It was very good, if not a teeny bit garlicky for us. I think I'd reduce the two cloves to one. The interesting thing is that this wasn't nearly as oily as the store bough pesto, and had a completely different texture. We still liked it tossed with some hot whole wheat pasta. I think it would be fantastic mixed with cream cheese or mayo and spread in a sandwich. Or, you could mix it with some sour cream and dress up some boiled potatoes.


Adapted from Bon Appetit, June 2010

1 1/2 cups lightly packed basil leaves
1/2 cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese
1/4 cup packed fresh Italian parsley leaves
1/4 cup fresh tarragon leaves
2 garlic cloves, peeled
1/3 cup extra virgin olive oil

Blend everything but the olive oil in a food processor until a coarse puree. Blend with the oil until smooth.

Keep chilled in an airtight container for up to one day.

Makes 1 cup.