Anchovy Tarragon Pesto
October 11, 2009
This recipe was a tasty deviation from regular, old basil pesto and was a wonderful contrast to the cioppino. I particularly liked the tarragon, the fennel, the Kasseri cheese, and the almonds. What was disappointing was the lack of anchovy flavor! Then again, yours truly has never before bought whole fresh anchovies and gutted them by hand, so I had no idea what to expect; I’m more used to the stuff they sell you in a can, which is pungent indeed. Next time I’ll be a little more careful and pair the anchovies with ingredients that complement rather than override.
