Thyme-Lemon Zest Herb Paste

1. 1

   In a food processor or blender, blend the shallots, almonds, lemon peel, thyme, parsley and chives.

2. 2

   Mix in the salt and white pepper.

3. 3

   Slowly drizzle in the oil while the blade is turning.

4. 4

   Transfer to tempered glass jars and store in the refrigerator (8-10 weeks) or freezer for a year.

5. 5

   NOTE: You may wish to include up to 4 tb.

6. 6

   minced garlic.

7. 7

   This goes well in tomato-based sauces.

* Per serving · 4 servings · Values may vary.

No additional tips available.