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Add a photoA different take on pesto, though why herbs need to be blanched is beyond me
Servings: 1 cups
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Ingredients
- 1 1/4 cups flat-leaf parsley
- 1 cup fresh chervil leaves
- 3/4 cup fresh tarragon leaves
- Kosher salt
- 1/2 garlic clove
- 2 tablespoons extra-virgin olive oil
Directions
- Blanch herbs in a large pot of boiling salted water for 10 seconds. Using a slotted spoon, transfer herbs to a medium bowl of ice water to cool. Drain. Squeeze dry; chop. Purée herbs, garlic, and 3/4 cup ice water in a blender until smooth, about 3 minutes. With machine running, gradually add oil. Season with salt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 151g | |
| Calories 402 | |
| Calories from Fat 266 | 66% |
| Total Fat 30.32g | 38% |
| Saturated Fat 4.28g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 79mg | 3% |
| Potassium 2494mg | 71% |
| Total Carbs 30.72g | 8% |
| Dietary Fiber 7.4g | 25% |
| Sugars 0.62g | 0% |
| Protein 14.17g | 23% |
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