Pesto

Unfortunately I haven't had much luck with herbs in my apartment (my windowsill is either too sunny or too shady), so I'm quite fond of the herbs from Star Hollow. As such, I've made a number of pesto's, since I usually have leftovers from whatever it is I'm cooking. Making pesto is a great way to use herbs, and it freezes really well (and defrosts quickly for an easy after work dinner). I've made pesto with any combination of herbs and nuts that I have on hand (basil, sage, tarragon, almonds, walnuts, pine nuts...). I bought this tarragon for a terrific potato salad recipe, and had a bunch left. This pesto is about half a large garlic clove, a scant one cup of tarragon, Pecorino Romano, toasted pine nuts, salt and olive oil. I will likely use with pasta, or, if I'm motivated, use in a variation of a pork chop recipe that was in the NYT the other week. For now, though, it's in the freezer!