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
Instructions
- Preheat oven to 350F.
- 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.)
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