Parsley, Cilantro and Tarragon Pesto

Summer is here (at least it feels like it with temperatures reaching 90 in Seattle this past weekend) and it’s a great time to grill food.

This is a unique and flavorful pesto made with parsley, cilantro and tarragon. Serve over Marinated Flank Steak or with Turkey Breakfast Patties (I will post a recipe for those on Thursday) or chicken. Enjoy! 🙂

salsa verde parsley cilantro paleo blog (2)salsa verde parsley cilantro paleo blog (1)


  • 1 cup olive oil
  • 1 bunch flat-leaf parsley, coarsely chopped (1 1/2 cups)
  • 1/2 bunch cilantro (3/4 cup)
  • 2 sprigs tarragon and more for garnish
  • 1 Tbsp lemon zest
  • 1 tsp sea salt
  • pepper to taste


  • In a blender, puree parsley, cilantro, tarragon and olive oil until smooth.
  • Blend in lemon zest, salt and pepper
  • Serve or refrigerate in a glass jar for a few days

Thanks for the inspiration Paleo Cooking from Elana’s Pantry, originally called Salsa Verde!


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