Almond Taragon Pesto

• 3 shallots, chopped
• 1/2 cup grapeseed or olive oil
• 1-3/4 cups sliced almonds
• 1/4 cup tarragon leaves
• 1/4 cup grated Parmesan cheese
• 1 tablespoon honey
• 1-3/4 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups olive oil
• Hot cooked pasta, cheese logs or beef tenderloin steaks

1. In a large skillet, saute shallots in grapeseed oil until tender; set aside.
2. Place the almonds, tarragon, cheese, honey, salt and pepper in a food processor; cover and pulse until chopped. While processing, gradually add shallot mixture and olive oil in a steady stream. Transfer pesto to ice cube trays. Cover and freeze for up to 1 month.
3. To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta, cheese logs or beef tenderloin steaks.

shallots, grapeseed, almonds, tarragon leaves, parmesan cheese, honey, salt, pepper, olive oil, tenderloin

Taken from www.tasteofhome.com/recipes/almond-taragon-pesto/ (may not work)