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Roasted Shallot and Tarragon Pesto

Roasted Shallot and Tarragon Pesto
Yields 1
This bold pesto from Bon Appetit is a spectacular topping for scrambled eggs, and adds a kick to potato salad.
  1. 2 large shallots, peeled
  2. 2 tablespoons plus ⅔ cup olive oil
  3. ¾ cup (packed) fresh tarragon
  4. ⅔ cup (packed) fresh Italian parsley
  5. 2 tablespoons sliced almonds
  6. 2 tablespoons grated Asiago cheese
  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 ⅓ cup oil in blender. Add ⅓ cup oil and all remaining ingredients; puree. Season with salt and pepper.
  1. Can be made 1 day ahead; chill.
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