Basil Tarragon Pesto with Toasted Pine Nuts and Pecorino Romano
This aromatic pesto combines the classic sweetness of fresh basil with the distinctive anise notes of tarragon, creating a sophisticated twist on the traditional Italian sauce. Toasted pine nuts add richness and texture, while pecorino Romano provides a sharp, salty finish that balances the herbs beautifully. The optional blanching technique preserves the vibrant green color, making this pesto as visually stunning as it is flavorful. Perfect for tossing with pasta, spreading on crusty bread, or drizzling over roasted vegetables and grilled meats. This version stands out for its unique herb combination that adds complexity without overwhelming the palate.
Ingredients
- ½ cup toasted pine nuts, toasted
- 2 cups basil leaves, packed
- 2 cloves garlic
- ⅓ cup fresh tarragon
- 1 tsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup olive oil
- 1 cup pecorino Romano cheese, separated into large chunksParmesan cheese1:1vegetarian
milder flavor
- ¼ tsp salt, plus more to taste
- ½ tsp fresh ground pepper
Instructions
- 1
Blanch the basil and tarragon in boiling water for 15-25 seconds, then immediately transfer to ice bath
- 2
Strain herbs and place on paper towels, squeeze gently to remove excess water
- 3
Pulse pine nuts in food processor until separated into small pieces
- 4
Add garlic and olive oil, pulse until finely chopped but not paste-like
- 5
Add herbs, lemon juice, zest, salt, and pepper, pulse until incorporated
- 6
Add cheese chunks and pulse until finely chopped but not pasty
- 7
Adjust seasoning with salt and pepper to taste
Tips
Blanching the herbs is optional but helps preserve the vibrant green color for a more visually appealing pesto.
Stop frequently to scrape down the sides of the food processor to ensure even chopping and prevent overprocessing.
Keep the texture chunky rather than paste-like for the best mouthfeel and visual appeal.
Good to Know
Store in refrigerator for up to 1 week with thin layer of olive oil on top, or freeze for up to 3 months in ice cube trays.
Can be made up to 3 days ahead and refrigerated. Bring to room temperature before serving for best flavor.
Serve at room temperature over pasta, spread on bread, or drizzled over roasted vegetables and grilled meats.
Common Mistakes
Avoid overprocessing ingredients to prevent paste-like texture
Don't skip scraping down sides to ensure even chopping
Blanch herbs for no more than 25 seconds to avoid overcooking
Substitutions
FAQ
Can I make this pesto without blanching the herbs?
Yes, blanching is optional. Fresh herbs work perfectly fine, though blanching helps preserve the vibrant green color for visual appeal.
How long will this pesto keep in the refrigerator?
Store covered in the refrigerator for up to 1 week. Top with a thin layer of olive oil to prevent browning and maintain freshness.
Can I freeze this pesto for later use?
Yes, freeze in ice cube trays for up to 3 months. Thaw individual portions as needed for easy use in recipes.