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Thyme-Lemon Zent Herb Paste

Course : Mixes
Serves: 1

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Ingredients:

4 tablespoons chopped shallots -- (about 4 shallots)

3 tablespoons ground almonds -- (about 24 almonds)

4 medium grated peel of 4 lemons

2 tablespoons fresh thyme -- (heaping)

2 tablespoons parsley, chopped

1 tablespoon chives, chopped

3/4 teaspoon salt

1/2 teaspoon ground white pepper

3/4 cup olive oil

Preparation / Directions:

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.

Thyme-Lemon Zent Herb Paste

Ingredients:

Preparation / Directions:

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