Thyme-lemon zest herb paste
Yield: 1 servings
- 4 tb Chopped shallots 2 tb Chopped parsley (about 4 shallots) 1 tb Chopped shives
- 3 tb Ground almonds 3/4 ts Salt (about 24 almonds) 1/2 ts Ground white pepper Grated peel of 4 lemons 3/4 c Olive oil
- 2 tb Fresh thyme (heaping)
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.