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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Sensational over whole wheat pasta, this nutty and mild pesto comes together easily and freezes well. âLiza Amor, Las Vegas, Nevada 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:
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.
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