roasted-shallot-and-tarragon-pesto-109403.json

{
    "directions": [
        "Preheat oven to 350\u00b0F. 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.)"
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Sauce",
        "Onion",
        "Roast",
        "Almond",
        "Spring",
        "Tarragon",
        "Shallot",
        "Parsley"
    ],
    "title": "Roasted Shallot and Tarragon Pesto",
    "url": "http://www.epicurious.com/recipes/food/views/roasted-shallot-and-tarragon-pesto-109403"
}