🌿 Tarragon Hazelnut Pesto

 🌿 Tarragon Hazelnut Pesto: A Softer, Silky Twist on a Favorite

I’ve made tarragon walnut pesto many times over the years, and every batch has been a little celebration: bold, aromatic, and unforgettable. But as time goes on, I’m finding that some of my old favorites aren’t quite as kind to me anymore. Walnuts, in particular, have become a bit of a challenge, both for my tongue and my digestion.

So, this week, I pivoted. I reached for hazelnuts, and that one small change transformed the entire pesto into something new: gentler, smoother, and absolutely exquisite.

✨ Why Hazelnuts Work So Beautifully

Hazelnuts bring a soft, buttery sweetness that mellows the sharper edges of tarragon. Instead of the bold punch of walnuts, you get a pesto that feels rounder and silkier, with a warm nuttiness that lingers pleasantly.

The magic comes from the balance:

• Fresh tarragon adds its signature anise‑kissed fragrance: bright, herbal, and slightly mysterious.
• Hazelnuts contribute a creamy, toasted depth without overwhelming the palate.
• Parmesan cheese brings its salty, savory backbone.
• Olive oil ties everything together into a lush, spoonable sauce.

The result is a pesto that feels both familiar and refreshingly different. It’s a softer, more elegant cousin to the walnut version.

🍝 Serving It with Bucatini (Highly Recommended)

If you want to experience this pesto at its absolute best, serve it with freshly cooked bucatini. The hollow, slightly chewy noodles catch the pesto in every curve and crevice, creating perfect bites from start to finish.

A generous twist of freshly ground black pepper over the top brings everything into focus: the herbs, the nuts, the cheese, the olive oil. It’s simple, but it tastes like something you’d order at a tiny trattoria that takes its pasta very seriously.

💚 A Dish That Feels Like Comfort and Discovery

What I love most about this tarragon hazelnut pesto is how it manages to feel comforting and new at the same time. It’s gentle enough for sensitive palates, yet layered with flavor. It’s quick to make, yet tastes like you’ve been coaxing it along all afternoon.

It’s the kind of recipe that reminds you how small substitutions can open up whole new worlds in the kitchen.

 

🌿 Tarragon Hazelnut Pesto

1 cup roasted, peeled hazelnuts, chopped
1 cup fresh tarragon
2 tsp. fine salt
1 cup Parmesan cheese, shredded or grated
½ cup extra virgin olive oil
freshly ground pepper, to taste

Freshly cooked bucatini pasta + ½ cup pasta cooking water, reserved

In a large food processor, puree the hazelnuts, tarragon, and salt until smooth.

Add the cheese and continue to process until smooth, once again.

As the processor whirs, drizzle in the olive oil and process until dreamy.

Combine the pesto with the cooked bucatini (cooked al dente) and starchy pasta water and simmer until the water has fully absorbed.

Top with freshly ground black pepper and possibly shaved lemon zest.