In a large skillet, saute shallots in grapeseed oil until tender; set aside.
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.
To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta, cheese logs or beef tenderloin steaks.