This is a very unique and flavorful Tarragon Asiago Pesto. It makes a great summer treat that can be serve on crackers or crostini, on a sandwich, pizza or even pasta.
I absolutely love tarragon! I experimented with it in my restaurant but I really got in to it after my friend Erin gave me a bunch from her garden. It’s such an interesting herb with its slight licorice, mint and hint of pine flavors. What is really cool is that it’s actually a member of the sunflower family.
Tarragon pairs nicely with a Sancerre or a Sauvignon Blanc from the Marlborough region of New Zealand. 
Tarragon Asiago Pesto Recipe:
Approx. 1 1/2 Cups
Ingredients
- 3/4 Cup Tarragon Leaves
- 3/4 Cup Raw Walnuts
- 1 Cup Aged Asiago Cheese
- 1/2 Cup Extra Virgin Olive Oil
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1- 2 Cloves Garlic
- 1/2 Teaspoon Sea Salt or to Taste
Instructions
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Pick off the tarragon leaves from the stems and measure. Add everything to a food processor or blender.
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Blend until smooth while scraping down the sides as needed.
Recipe Notes
If you decide that you need more salt, add 1/4 teaspoon at a time until you achieve your desired results.
Health Benefits:
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.
