Title: Pesto, Tarragon - Lou Seibert Pappas
Categories: Sauce Herb Cheese Nut Ethnic
Yield: 34 Servings

1/4	c	Tarragon leaves,
		Fresh; packed
1/2	c	Parsley, Italian flat-leaf
		Sprigs, fresh; packed
1/2	c	Spinach leaves
		Fresh; packed
2	tb	Pine nuts or
		Pistachios
2		Garlic cloves; smashed
2	tb	Cheese, Parmesan; freshly grated
3	tb	Oil, olive extra virgin

In a blender or food processor, place the tarragon, parsley, spinach, nuts and garlic. Whirl until finely minced. Add cheese and oil and process until blended. Transfer to a small bowl, cover and chill.

Tarragon pesto is delicious with sauteed wild mushrooms and omelets.

From "Food Day" in the Daily Review, by Paula Hamilton, Food Editor, July 6, 1994 and "Pesto" by Lou Seibert Pappas, Chronicle Books $9.95 typed by Dorothy Hair 7/7/94

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