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! 🙂

Ingredients

• 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

Directions

• 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!