Tarragon Pesto

Name: Tarragon Pesto
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 40 g Almond kernels without skin; 35 g peeled pumpkin seeds; 2 Bundle (approx. 170 g) fresh tarragon; 1 Garlic clove; 200 ml Olive oil; 50 g grated mountain cheese; 1/2-1 TABLESPOON Dijon mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

40 g Almond kernels without skin
35 g peeled pumpkin seeds
2 Bundle (approx. 170 g) fresh tarragon
1 Garlic clove
200 ml Olive oil
50 g grated mountain cheese
1/2-1 TABLESPOON Dijon mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Coarsely chop the almonds and roast them together with the pumpkin seeds in a pan without fat. Take out immediately and let cool down. Wash tarragon, dab dry and pluck off the leaves. If necessary, cut tarragon roughly. Peel and chop the garlic
2
Put almonds, pumpkin seeds, tarragon, garlic and 200 ml olive oil into the mixing bowl of a food processor and puree finely. Stir in cheese and mustard, season to taste with salt and pepper
3
Divide the pesto into 4 glasses and pour some olive oil on top. Close well and store in a cool place
4
Waiting time approx. 5 minutes