Show Subscription Form




Almond Taragon Pesto Recipe

Publisher Photo
Sensational over whole wheat pasta, this nutty and mild pesto comes together easily and freezes well. —Liza Amor, Las Vegas, Nevada
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 24 servings

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

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.

Directions

  1. In a large skillet, saute shallots in grapeseed oil until tender; set aside.
  2. 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.
  3. To use frozen pesto: Thaw in the refrigerator for 3 hours. Yield: 3 cups.
Originally published as Almond Taragon Pesto in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p230

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.

Reviews for Almond Taragon Pesto

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT