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Almond Taragon Pesto

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
    3 cups


  • 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
  • Hot cooked pasta, cheese logs or beef tenderloin steaks


  • 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. Serve with pasta, cheese logs or beef tenderloin steaks.
Nutrition Facts
2 tablespoons: 250 calories, 26g fat (3g saturated fat), 1mg cholesterol, 186mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.

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