Mint-Tarragon Pesto

Recipe Source:  Mustard’s Grill – Napa Valley Cookbook
Makes about 2 cups.

We use this on our mushroom burger (page 151), but it’s also quite nice on grilled swordfish or lamb chops.


3/4 cup loosely packed fresh mint leaves (about 1/2 bunch)
3/4 cup loosely packed fresh tarragon leaves (about 1/2 bunch)
6 to 8 cloves garlic, smashed
3/4 cup pure olive oil
1/2 cup grated aged dry Jack or Parmesan cheese
Extra virgin olive oil for coating surface (optional)


Combine the mint, tarragon, garlic, pure olive oil, and cheese in a blender or food processor and blend until smooth.  Taste and add salt if needed (this will depend on the saltiness of the cheese).  If you plan to keep this for a while in the refrigerator, float a tablespoon or so of olive oil across the top to keep the surface from turning dark, then cap tightly.  It should keep until it’s all used up.  Serve at room temperature.


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