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Terragon Pesto from Williamsburg Lodge

(recipe, Williamsburg Farmers Market)


Chef Rhys Lewis of the Williamsburg Lodge recommends using this pesto with the Cornmeal Crusted Flounder with Oysters recipe also on this site.


  1. ½ cup Extra Virgin Olive Oil
  2. 8 to 10 sprigs Fresh Tarragon, stem removed
  3. Kosher Salt


  1. Combine the Tarragon, Olive Oil and Salt and puree in a blender 30 seconds and reserve.