The finished arugula and tarragon pesto sauce. Photo: CC--diekatrin
I’ve actually found that when it comes to pesto sauces, I sometimes stray a bit from a traditional basil-based sauce. There are so many possible combinations of fresh herbs, it’s easy to try a new one each time.

This particular recipe is spicy, peppery and versatile. It can be used to top meats, vegetables, rice or quinoa along with any good gluten-free pasta. I deliberately omit the pine nuts found in most pesto sauces, because I think the herbs stand on their own better than just basil, but feel free to include them. You might try thinning it out with a little more olive oil to create a robust dressing for salads.