Recipe for Thyme-Lemon Zest Herb Paste

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
4 tbl	Chopped shallots
	(about 4 shallots)
3 tbl	Ground almonds
	(about 24 almonds)
	Grated peel of 4 lemons
2 tbl	Fresh thyme (heaping)
2 tbl	Chopped parsley
1 tbl	Chopped shives
3/4 tsp	Salt
1/2 tsp	Ground white pepper

Instructions:

Instructions: 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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