Like many of my favorite recipes, this one was a happy accident. I had hopes of making a more traditional pesto but when only parsley and tarragon peeked out from the depths of my fridge, I had to change my track. Luckily, I've found that when it comes to fresh herbs, all's fair in love and pesto. This version really highlights the delicate flavor of tarragon, gets a buttery texture from the cashews, and is bright with fresh garlic and lemon zest. It's great over hot pasta, with grilled salmon or chicken, or as a hearty sandwich spread. (Side note: I didn't make this vegan on purpose, but found I really didn't miss the cheese here.) —mollydunkncrumble
This pesto is fresh and creamy and tastes of summer. It's earthy, pungent, and unlike a standard version of pesto. The combination of the tarragon and cashews lends way to an herby, nutty and creamy sweetness, while the lemon brightens the flavors and the parsley offers a solid base note that supports the whole cast. It would be terrific with fish and is a stunning topper for rustic toast, and I’ve even added more lemon juice and olive oil to thin it to a fresh and approachable salad dressing. For those who are unfamiliar with tarragon’s herb and licorice flavor, the herb will be a surprise bouquet of freshness. —FondueVoodoo
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