Thyme-Lemon Zest Herb Paste

Ingredients and Instructions

4 tablespoon shallots, chopped

3 tablespoon almonds, ground

4 lemon, peel, grated

2 tablespoon thyme, fresh

2 tablespoon parsley, fresh, chopped

1 tablespoon chives, chopped

3/4 teaspoon salt

1/2 teaspoon white pepper, ground

3/4 cup olive oil

In a food processor or blender, blend the shallots, almonds, lemon peel, thyme, parsley and chives. 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 tb. minced garlic. This goes well in tomato-based sauces.