With spring wrapping up and summer already revving it’s (heat) engines, it’s time to start utilizing the abundance of vegetation available everywhere you look. This pesto is simple to whip up with food processor ease and has a subtle sweetness and anise notes from fresh tarragon and a bit of a peppery bite from flat leaf parsley. I like to add a little touch of lemon juice or zest to add a little brightness. Store it in a mason jar or other vessel in the fridge with about an 1/8-inch layer of olive oil drizzled on top to keep the greens from oxidizing. Any type of pesto is super easy to freeze in standard ice cube trays. Once frozen, pop them into a freezer bag and use as needed. If storing in the freezer, omit any garlic, and add it back into the mix when you’re ready to use the frozen pesto cubes (frozen garlic tends to lose it’s potency). Try it mixed into pasta with grated pecorino, sauteed cremini mushrooms, and snap peas or add to beaten eggs to make a scramble Dr. Seuess and the Lorax would both applaud.  Tarragon-Basil Pesto 1 1/2 c fresh basil leaves and tender stems (lightly packed) 1/3 to 1/2 c fresh tarragon leaves and tender stems (lightly packed) 1/3 c flat leaf parsley leaves 1 tbsp fresh thyme leaves 1-2 stems spring garlic, or 1-2 cloves minced garlic 1/4 c good, light olive oil, plus 2-3 tbsp 1 tsp lemon juice, or zest salt and pepper to taste Add basil, tarragon, parsley, thyme, and garlic to food processor. Drizzle oil into the mix while processor is doing it’s thing. The texture should be very smooth with no large pieces of greens or garlic. Add more olive oil if needed to get a smoother texture. Transfer to a bowl and stir in lemon juice or zest, and salt and pepper to taste.

With spring wrapping up and summer already revving it’s (heat) engines, it’s time to start utilizing the abundance of vegetation available everywhere you look. This pesto is simple to whip up with food processor ease and has a subtle sweetness and anise notes from fresh tarragon and a bit of a peppery bite from flat leaf parsley. I like to add a little touch of lemon juice or zest to add a little brightness. Store it in a mason jar or other vessel in the fridge with about an 1/8-inch layer of olive oil drizzled on top to keep the greens from oxidizing.

Any type of pesto is super easy to freeze in standard ice cube trays. Once frozen, pop them into a freezer bag and use as needed. If storing in the freezer, omit any garlic, and add it back into the mix when you’re ready to use the frozen pesto cubes (frozen garlic tends to lose it’s potency).

Try it mixed into pasta with grated pecorino, sauteed cremini mushrooms, and snap peas or add to beaten eggs to make a scramble Dr. Seuess and the Lorax would both applaud. 

Tarragon-Basil Pesto

1 1/2 c fresh basil leaves and tender stems (lightly packed)

1/3 to 1/2 c fresh tarragon leaves and tender stems (lightly packed)

1/3 c flat leaf parsley leaves

1 tbsp fresh thyme leaves

1-2 stems spring garlic, or 1-2 cloves minced garlic

1/4 c good, light olive oil, plus 2-3 tbsp

1 tsp lemon juice, or zest

salt and pepper to taste

Add basil, tarragon, parsley, thyme, and garlic to food processor. Drizzle oil into the mix while processor is doing it’s thing. The texture should be very smooth with no large pieces of greens or garlic. Add more olive oil if needed to get a smoother texture. Transfer to a bowl and stir in lemon juice or zest, and salt and pepper to taste.