The tarragon is still a little light in the flavor department, but with the many hot days we’ve had and the height of the strands I decided to go ahead and harvest it to make tarragon pesto.
Until last year I didn’t know you could do that – make tarragon pesto. It’s pretty much the same routine as basil pesto. You can see my tutorial on pesto making here.
Today I used the following ingredients and amounts (roughly);
Cut the tarragon several inches from the bottom. Strip the leaves from the stems. Discard the stems (compost pile!). Fill a large food processor, do not pack just loose fill. Peel 3 or 4 large cloves of garlic and throw them in whole. Add about 1/2 cup good olive oil. Add about 1/2 cup parmesan cheese and 1/2 cup walnut meal (or whole or pieces OR pecans if they are in your budget).
Process on a pulse setting. Scrape down a few times. Do not overwork. You want the pesto to have visible pieces of green leaf but not large pieces. Add more olive oil as needed. Some people like their pesto on the dry side and some like it pretty wet. Be your own judge.
Scrap the pesto into a clean jar (this amount will make about 1 pint give or take) and mash it down pressing out any air bubbles you can see. Flatten the top of the pesto with the back of a spoon. Top it off with olive oil to seal out the air. Cap tightly by hand and place it in the freezer unless you are going to eat it right away. I had a big glob with whole wheat saltines. YUM!
You might also enjoy the recipe for Pesto Sandwich, a Moonmooring original.