Thyme-Lemon Zent Herb Paste

Recipe Ingredients

4 tablespoons	60ml	Chopped shallots - (about 4 shallots)
3 tablespoons	45ml	Ground almonds - (about 24 almonds)
		Grated peel of 4 lemons
2 tablespoons	30ml	Fresh thyme - (heaping)
2 tablespoons	30ml	Parsley, chopped
1 tablespoon	15ml	Chives, chopped
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Ground white pepper
3/4 cup	177ml	Olive oil

Recipe 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.

Source:
Smoke & Spice

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