Ingredients:
6 medium shallots, peeled
6 medium potatoes
6 tablespoons olive oil
sea salt
freshly ground black pepper
¼ cup (packed) fresh tarragon
2 tablespoon chopped fresh parsley
2 tablespoons slivered almonds
1 tablespoon grated Asiago or Parmesan cheese
Directions:
1. Preheat oven to 350 degrees. Toss the shallots and potatoes in a bowl with 2 tablespoons of the olive oil; season with salt and pepper. Transfer the shallots to a medium baking dish and cover with foil. Roast them for 20 minutes. Remove the foil and add the potatoes. Bake for another 20 minutes longer, until both are tender.
2. Put the tarragon, parsley, and almonds in a food processor; process until they are minced. With the motor running, add the remaining 4 tablespoons of oil in a thin stream. Add the cheese and process until blended. Set aside.
3. Add the pesto to the shallots and potatoes and gently toss. Serve.
Serves 6