Tarragon pesto

Take 1/2 a cup of tarragon leaves and 1 cup of flat leaf parsley leaves (both should be loosely packed) roughly chop, then grind in a pestle and mortar with half a teaspoon of sea salt. Add a clove of chopped garlic, 25g of lightly toasted flaked almonds and grind again. Add 2-3 teaspoons of lemon juice and continue to work the ingredients to a paste.

Gradually incorporate enough olive oil until you have a thick green sauce.

Tags: , ,

Comments are closed.