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Roasted Shallot And Tarragon Pesto


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  • 2 large shallots peeled
  • 2 tablespoons olive oil plus
  • 2/3 cup olive oil
  • 3/4 cup fresh tarragon - (packed)
  • 2/3 cup fresh Italian parsley - (packed)
  • 2 tablespoons sliced almonds
  • 2 tablespoons grated Asiago cheese


Servings 1


Step 1

Preheat oven to 350 degrees. 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 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.)

This recipe yields about 1 cup.

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