Roasted Shallot and Tarragon Pesto - 1g Carbohydrate; trace Dietary Fiber

Roasted Shallot and Tarragon Pesto - 1g Carbohydrate; trace Dietary Fiber

Categories: Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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

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. 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.)

Yield: Makes about 1 cup (8 two-tablespoon servings).
This condiment can be tossed with asparagus and potatoes for an easy salad, dolloped onto scrambled eggs, or spread on bruschetta.
Per Serving (excluding unknown items): 214 Calories; 23g Fat (95.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 25mg Sodium
Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 4 1/2 Fat.