Tarragon Pesto (Moosewood) - cooking recipe

Ingredients

1 cup loosely packed fresh parsley leaves
1/2 cup loosely packed fresh tarragon leaves
1/4 cup coarsely chopped scallion
1/3 cup pine nuts
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons fresh lemon juice
1/4 cup vegetable oil
2 -3 of crushed garlic cloves (optional)
salt and pepper

Preparation

Place all ingredients, except the oil, in a food processor or blender.
Mix until everything is well chopped then slowly add the oil in a thin stream to form a fairly smooth paste.
Pesto will keep refrigerated for a couple of weeks. Keep in an airtight container and cover with a thin layer of oil, if desired, to prevent discoloring.