Thursday 15 December 2011

Tarragon Pesto

In the box this week was a bunch of mixed herbs. Lettuce Deliver introduced these a couple of weeks ago, and they're an exciting addition to my weekly order. The grower decides what the pick of his crop is for the week, so the bunches are a surprise when they arrive. This week the bunch contained rosemary, thyme, oregano and tarragon.

Tarragon can be hard to find elsewhere, and being a soft herb, it doesn't keep for very long once picked. This week is proving to be a bit haphazard when it comes to cooking dinner, so I decided to make a tarragon pesto to preserve it until I get round to cooking with it. It will most likely become the seasoning for a pre-Christmas roast chicken dinner next week.

Tarragon Pesto

Equal parts fresh tarragon and parsley leaves
a handful of macadamias or almonds
a generous amount of extra virgin olive oil
1 tsp crushed garlic
lemon zest
lemon juice

Place everything into a blender or food processor and pulse until smooth but not obliterated. Store in an airtight container in the fridge for up to 2 weeks.

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