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
Need to make a substitution?
Preparation
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. DO AHEAD Can be made 1 day ahead; chill.