Thyme-lemon Zest Herb Paste

---------- Recipe via Meal-Master (tm) v8.02

Title: THYME-LEMON ZEST HERB PASTE
Categories: Italian, Sauces
Yield: 1 servings

4 tb Chopped shallots
(about 4 shallots)
3 tb Ground almonds
(about 24 almonds)
Grated peel of 4 lemons
2 tb Fresh thyme (heaping)
2 tb Chopped parsley
1 tb Chopped shives
3/4 ts Salt
1/2 ts Ground white pepper
3/4 c Olive oil

1. In a food processor or blender, blend the
shallots, almonds, lemon
peel, thyme, parsley and chives.

2. Mix in the salt and white pepper. SLOWLY drizzle
in the oil while the
blade is turning. Transfer to tempered glass jars
and store in the
refrigerator (8-10 weeks) or freezer for a year.

NOTE: You may wish to include up to 4 T. minced
garlic in step 1.

This goes well in tomato-based sauces.

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