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Epicurious

Roasted Shallot and Tarragon Pesto

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

  1. 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.)

TagsCondimentSpreadsShallotVegetableTarragonHerbs & SpicesGluten FreeVegetarianMake AheadEasyRoastBlenderBon Appétit
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