This is a very unique and flavorful pesto that makes a great summer treat. Mix it with pasta, serve on crackers or crostinis, on a sandwich, pizza and so much more.
I absolutely love tarragon! I used it a little bit in my restaurant but really got in to it after my friend Erin gave me a bunch from her garden. It is such an interesting herb with its slight licorice, mint and hint of pine flavors. It is actually is a member of the sunflower family.
Recipe: Approx. 2 1/2 Cup
- 3/4 Cup Tarragon Leaves
- 1/2 Cup Raw Walnuts
- 1/2 Cup Aged Asiago Cheese
- 1/2 Cup Extra Virgin Olive Oil
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1 Cloves Garlic
- 1/8 Teaspoon Sea Salt or to Taste
- Dash of Black Pepper
Pick the of the tarragon leaves off the stems and measure, shred the cheese, juice the lemon and measure out all the ingredients adding everything to a food processor or blender.
Blend till smooth while scraping down the sides as needed.
Tarragon herb is one of the highest antioxidant value food sources. It helps lower blood-glucose levels, which helps with low blood sugar. It helps in the production of bile by the liver thus making it a great digestive tonic. It is a mild sedative and can help with insomnia, anxiety and stress. It is great for the health and function of the eyes. It helps prevent clot formation inside the tiny blood vessels of heart and brain protecting from heart attack and stroke. It is rich in vitamins C, A and B-complex. An excellent source of minerals like calcium, manganese, iron, magnesium, copper, potassium, and zinc. Tarragon should not be used while pregnant or nursing.