This recipe may be reproduced with the following credit:
 SILVIA BIANCO, www.chefsilvia.com  (c) 2007 All Rights Reserved

Tarragon/Basil/Parsley Pesto

A pesto can be made with any herbs or greens that you like. If you have lots of fresh herbs or greens such as arugula, make bunches of it and freeze it in plastic containers to enjoy all winter long.

3 equal parts fresh tarragon, parsley and basil
¼ cup grated parmesan cheese
1-2 cloves fresh garlic
½ cup extra virgin olive oil
1- 2 tablespoons of cream or half ‘n half (optional)

Add all ingredients except oil to the bowl of a food processor. With blade spinning, slowly ad the oil until it reaches your desired consistency. If you like, add one or two tablespoons of the cream right before serving.