Tarragon Pesto (Moosewood)

From The Moosewood Restuarant Kitchen Garden. It says it is good on grilled fish, vegetables and pilaf. This was quite lovely in a casserole with mixed grains, veggies and topped with mozzarella cheese and pine nuts. Original recipe did not include the garlic, which is why I have listed it as optional.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  cup  loosely packed fresh parsley leaves
• 1⁄2 cup  loosely packed  fresh tarragon leaves
• 1⁄4 cup  coarsely chopped scallion
• 1⁄3 cup pine nuts
• 1⁄2 cup  freshly grated parmesan cheese
• 1 1⁄2 teaspoons fresh lemon juice
• 1⁄4 cup  vegetable oil
• 2 -3  of crushed garlic cloves (optional)
•  salt and pepper

Directions

1. Place all ingredients, except the oil, in a food processor or blender.
2. Mix until everything is well chopped then slowly add the oil in a thin stream to form a fairly smooth paste.
3. Pesto will keep refrigerated for a couple of weeks. Keep in an airtight container and cover with a thin layer of oil, if desired, to prevent discoloring.