A no-basil pesto made with fresh, spring herbs. Diane Sheya with Viking Cooking School says tarragon and chives are what’s in season now.
¾ c. packed fresh tarragon leaves
½ c. packed flat-leaf parsley leaves
½ c. packed fresh chives
1/3 c. toasted nuts (almonds, pine nuts, hazelnuts)
½ c. grated parmesan cheese
¼ c. good quality extra-virgin olive oil
1-2 T fresh lemon juice
1 small clove garlic
¼ t. salt
¼ t. freshly ground pepper
Yield: makes about 1 cup
Place all ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.
TO MAKE A SALAD DRESSING: Add more olive oil until desired consistency
TO BLEND IN WITH PASTA: Reserve 1 cup of the pasta water and combine with the pesto. Blend gently with the cooked pasta.
TO MAKE A SANDWICH SPREAD; to 1 cup mayonnaise add 3-4 tablespoons pesto and mix well.