This bold pesto is a spectacular topping for scrambled eggs, and adds a kick to potato salad.

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.

Recipe by Lane Crowther
Photo by Mallory Dash