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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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:24 servings


  • 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


  • 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.

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.