- 1 cup packed fresh tarragon leaves
- 1 cup packed flat-leaf parsley leaves
- 1/3 cup hazelnuts, toasted and skinned (see Tip)
- 2 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 small clove garlic, quartered
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Place all ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.