Roasted Shallot and Tarragon Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This condiment can be tossed with asparagus and potatoes for an easy salad, dolloped onto scrambled eggs, or spread on bruschetta. Ingredients:
2 large shallots, peeled |
2 tablespoons plus 2/3 cup olive oil |
3/4 cup (packed) fresh tarragon |
2/3 cup (packed) fresh italian parsley |
2 tablespoons sliced almonds |
2 tablespoons grated asiago cheese |
Directions:
1. Preheat oven to 350°F. Place shallots in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake shallots 30 minutes. Uncover; roast shallots until soft, about 20 minutes longer.
2. Puree shallots, any oil in dish, and 1/3 cup oil in blender. Add 1/3 cup oil and all remaining ingredients; puree. Season with salt and pepper. (Can be made 1 day ahead; chill.)
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