Recipe - Thyme-Lemon Zest Herb Paste

4 tablespoon Chopped shallots
(about 4 shallots)
3 tablespoon Ground almonds
(about 24 almonds)
Grated peel of 4 lemons
2 tablespoon Fresh thyme (heaping)
2 tablespoon Chopped parsley
1 tablespoon Chopped shives
Three fourths teaspoon Salt
One half teaspoon Ground white pepper
Three fourths cup 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. SLOWLY drizzle in the oil while the
blade is turning. Transfer to tempered glass jars and store in the
refrigerator (810 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 tomatobased sauces.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini