Ingredients
1 cup tarragon leaves, packed
1 cup flat-leaf parsley leaves, packed
⅓ cup hazelnuts, toasted and skinned
2 tbsp water
2 tbsp extra-virgin olive oil
1 tbsp butter
1 tbsp lemon juice
1 clove garlic, quartered
¼ tsp salt
¼ tsp freshly ground pepper
Preparation
Combine all ingredients in a food processor.
Pulse several times then process until fairly smooth.
Scrape down the sides of the bowl as needed.
Makes about one cup.
