So... this is what I did with my leftover tarragon and parsley from the last blog. It won't make herbs last quite as long as freezing them, but this pesto should last at least a week in the fridge. I love making my own pesto - it's one of those stupidly easy things to do that makes food so much better - and this is a lovely new variation on the traditional basil flavour.
Ingredients
leaves from half a bunch of tarragon - around 2 tbs in total
leaves from half a bunch of parsley - ditto (don't use the stalks, they're too tough for pesto!)
2 cloves garlic
handful almonds
juice 1 lemon
6 or so tbs olive oil (use a decent one, you can taste the difference)
salt and pepper to taste
Stick everything in a food processor and blitz until very well combined, adding more olive oil to loosen the texture if needed.
Once you've got this quantity of pesto, here's a couple of ideas for it:
Tarragon Chicken Salad
This makes two or three lunch portions (depending on how hungry you are...). I've used green peppers as the veg here, but you could use cucumber or other left-over green veg such as peas, green beans or asparagus.
3 tbs tarragon pesto
cooled cooked rice - around 100g uncooked
cooked chicken breast, torn into little strips
1 green pepper, cut into little cubes
3 spring onions, finely sliced
3 tbs creme fraiche
Combine all your ingredients and munch!
Tarragon and Tuna Pasta
1 tbs tarragon pesto
small tin tuna, drained
75g fusilli
Cook your pasta according to the pack instructions and your own taste, then combine with the pesto and flaked tuna.
I've made both these, and have a tablespoon or so of pesto left... any other ideas for what to do with it?
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Tortellini pesto pasta!
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* 4 tomatoes, chopped and seeded
* salt and pepper (to taste)
* 2 (9 ounce) packages refrigerated cheese tortellini
* 1 (7 ounce) container refrigerated pesto sauce (apx. 1 cup)
* 2 cups cubed mozzarella cheese
Directions
1. Toss chopped tomatoes with salt and pepper. Set aside.
2. Cooked tortellini according to package directions. Drain and rinse with cold water.
3. In a large bowl, combine all ingredients. Gently toss until well combined.
4. Refrigerate for at least two hours or overnight.
5. Serve at room temperature.
There's a chance I stole this off the internet (and it may also be American!) but I think it looks yummy!
It does look a little American! Might make this for lunch sometime though - I'm pretty sure I have some filled pasta in my freezer...
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