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Roasted Shallot and Tarragon Pesto

This bold pesto from Bon Appetit is a spectacular topping for scrambled eggs, and adds a kick to potato salad.
Print Recipe

Ingredients
  

  • 2 large shallots peeled
  • 2 tablespoons plus ⅔ cup olive oil
  • ¾ cup packed fresh tarragon
  • ⅔ cup packed fresh Italian parsley
  • 2 tablespoons sliced almonds
  • 2 tablespoons grated Asiago cheese

Instructions
 

  • 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.
  • 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.

Notes

Can be made 1 day ahead; chill.