Adapted from Moosewood Cookbook. Makes 1 cup, enough for 1 pound of pasta, serves 4-6.
Ingredients
For the pesto:
1 cup loosely packed fresh tarragon leaves
1 cup loosely packed fresh flat-leaf parsley leaves
1/3 cup pine nuts (or half pine nuts and half walnuts)
Juice of 1/2 lemon
1 large garlic clove
1/4 - 1/2 cup extra virgin olive oil
2 Tbsp shredded Parmigiano-Reggiano cheese, or more, to taste
1/4 tsp each kosher salt and fresh black pepper, or more, to taste
For the pasta:
1 lb pasta, any shape or size, cooked according to package directions
1/2 cup dried cranberries
1/4 cup pecans
Directions
In a food processor fitted with the metal blade, add the tarragon, parsley, pine nuts, lemon juice and garlic. Process until everything is finely chopped.
With the processor running, slowly add the olive oil, until the pesto reaches a consistency you like. Add the cheese, and pulse several times to incorporate.
Taste, and add salt and pepper as needed.
Pesto can be used immediately, refrigerated in an airtight container, or frozen.
To assemble the dish, combine the cooked pasta, cranberries and pecans with the pesto. Toss, and serve.