Thyme-Lemon Zest Herb Paste

• 4 tablespoons shallots chopped
• 3 tablespoons almonds ground
• 4 slices lemon zest peel, grated
• 2 tablespoons thyme fresh
• 2 tablespoons parsley leaves fresh, chopped
• 1 tablespoon chives chopped
• 3/4 teaspoons salt
• 1/2 teaspoon white pepper ground
• 3/4 cups 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.
3. Slowly drizzle in the oil while the blade is turning.
4. Transfer to tempered glass jars and store in the refrigerator (8-10 weeks) or freezer for a year.
5. NOTE: You may wish to include up to 4 tb.
6. minced garlic.
7. This goes well in tomato-based sauces.

shallots, almonds ground, lemon zest peel, thyme, parsley, chives, salt, white pepper, olive oil

Taken from recipeland.com/recipe/v/thyme-lemon-zest-herb-paste-503 (may not work)