Roasted Shallot and Tarragon Pesto

Name: Roasted Shallot and Tarragon Pesto
Yield: Makes about 1 cup
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

August 20, 2004

This condiment can be tossed with asparagus and potatoes for an easy salad, dolloped onto scrambled eggs, or spread on bruschetta.

Recipe information

Yield
Makes about 1 cup

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

Preparation

Step 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.
Step 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.)

TagsCondiment Spreads Shallot Vegetable Tarragon Herbs & Spices Gluten Free Vegetarian Make Ahead Easy Roast Blender Bon Appétit

Recipe notes

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