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Almond Taragon Pesto Recipe

Sensational over whole wheat pasta, this nutty and mild pesto comes together easily and freezes well. —Liza Amor, Las Vegas, Nevada

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Almond Taragon Pesto Recipe

Prep/Total Time: 20 min.

Yield: 24 Servings

15 5 20

Ingredients

3 shallots, chopped
1/2 cup grapeseed or olive oil
1-3/4 cups sliced almonds
1/4 cup tarragon leaves
1/4 cup grated Parmesan cheese
1 tablespoon honey
1-3/4 teaspoons salt
1/2 teaspoon pepper
2 cups olive oil

Directions

In a large skillet, saute shallots in grapeseed oil until tender; set aside.
Place the almonds, tarragon, cheese, honey, salt and pepper in a food processor; cover and pulse until chopped. While processing, gradually add shallot mixture and olive oil in a steady stream. Transfer pesto to ice cube trays. Cover and freeze for up to 1 month.
To use frozen pesto: Thaw in the refrigerator for 3 hours. Yield: 3 cups.

Nutritional Facts 2 tablespoons equals 250 calories, 26 g fat (3 g saturated fat), 1 mg cholesterol, 186 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Almond Taragon Pesto in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p230

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.