Tarragon Pesto Recipes

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PEAS AND POTATO SOUP WITH TARRAGON PESTO



Peas and Potato Soup with Tarragon Pesto image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

Soup
2 tablespoons extra-virgin olive oil
1/4 pound pancetta or bacon, finely diced, optional
2 onions, chopped
4 cloves garlic, chopped
2 large starchy potatoes, peeled and diced 1/2-inch
Salt and freshly ground black pepper
1 large head escarole, cleaned and chopped
A few grates nutmeg
1 quart chicken or vegetable stock-in-a-box
3 cups water
2 cups frozen peas
1/4 cup ditalini pasta
Pesto
1 small bunch or packaged tarragon, leaves picked, about 3/4 to 1 cup loosely packed
A generous handful flat-leaf parsley
3 to 4 tablespoons toasted pine nuts or shelled pistachio nuts
1 clove garlic, grated or flattened into paste
1 lemon, zested and juiced (1 tablespoon)
1/3 cup extra-virgin olive oil
About 1/4 to 1/3 cup grated Parmigiano-Reggiano

Steps:

  • Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan. Add the pancetta, if using, the onions and the garlic. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste. Cover the pan and cook for 5 minutes more, stirring occasionally. Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes. Stir in the stock and water and bring the soup to a boil. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool. Store for a make-ahead meal. Bring the soup, covered, to a boil over medium-high heat. Add the peas and ditalini and cook to al dente, about 7 to 8 minutes. Turn off the heat and serve in shallow bowls garnished with pesto.
  • Pesto:
  • Put the herbs into food processor along with the nuts and grated garlic. Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese. Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning. Cover and store in the refrigerator. Bring to room temp when ready to use.

ROASTED SHALLOT AND TARRAGON PESTO



Roasted Shallot and Tarragon Pesto image

Categories     Condiment/Spread     Sauce     Onion     Roast     Almond     Spring     Tarragon     Shallot     Parsley     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

2 large shallots, peeled
2 tablespoons plus 2/3 cup olive oil
3/4 cup (packed) fresh tarragon
2/3 cup (packed) fresh Italian parsley
2 tablespoons sliced almonds
2 tablespoons grated Asiago cheese

Steps:

  • Preheat oven to 350��F. Place shallots in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake shallots 30 minutes. Uncover; roast shallots until soft, about 20 minutes longer.
  • Puree shallots, any oil in dish, and 1/3 cup oil in blender. Add 1/3 cup oil and all remaining ingredients; puree. Season with salt and pepper. (Can be made 1 day ahead; chill.)

THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO



Three Vegetable Penne with Tarragon-Basil Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound penne or whole-wheat penne rigate pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
2 handfuls, 1/4 pound, haricots verts (thin green beans) trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup chopped tarragon leaves (10 to 12 stems)
1 lemon, zested
Handful flat-leaf parsley
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus more to pass at table
Coarse black pepper
1/3 cup extra-virgin olive oil, eyeball it

Steps:

  • Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2 inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table. ;

TARRAGON AND WALNUT PESTO



Tarragon and Walnut Pesto image

Provided by Alex Guarnaschelli

Time 10m

Yield 3/4 cup pesto

Number Of Ingredients 7

2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh tarragon leaves
4 tablespoons roughly chopped walnuts
1 tablespoon bread crumbs
1/3 cup olive oil
Salt
Freshly ground black pepper

Steps:

  • Add to a mortar and pestle, the parsley, tarragon, and walnuts. Add the bread crumbs and grind to a paste. Season with salt and pepper and slowly drizzle the olive oil in while stirring. Serve with good crusty bread.

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  • Optional: Blanch the basil and tarragon. You may skip this step and add the herbs into the pesto fresh. The blanching process helps preserve the vibrant green color of the herbs, making your pesto a more vibrant green.
  • In a small pot, bring water to a boil and add herbs. Blanch for 15–25 seconds in boiling water, then immediately strain with a slotted spoon or fine mesh colander, and move to an ice bath to stop the cooking process. Remove from ice water and place on paper towels. Allow excess water to drain, then compile into a ball and gently squeeze out any extra water. By the end, the ball will be very compact and slightly damp, but not wet.
  • Pulse pine nuts in a food processor until separated into small pieces. Scrape down sides, then add garlic and olive oil. Pulse until ingredients are finely chopped in chunks, but not a paste texture—stop and scrape sides with spatula when needed.
  • Add the herbs, lemon juice, zest, salt, and pepper and pulse until incorporated—stopping every 15 seconds or so to scrape the sides.


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