Thyme-lemon zest herb paste

1 servings

Ingredients

Quantity Ingredient
4 tablespoons Chopped shallots
(about 4 shallots)
3 tablespoons Ground almonds
(about 24 almonds)
Grated peel of 4 lemons
2 tablespoons Fresh thyme (heaping)
2 tablespoons Chopped parsley
1 tablespoon Chopped shives
¾ teaspoon Salt
½ teaspoon Ground white pepper
¾ cup Olive oil

Directions

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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