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Thyme-Lemon Zest Herb Paste recipes

Category	Sauces	Stumble It!
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Ingredients And Procedures

Ingredients
4	tablespoon	shallots, chopped
3	tablespoon	almonds, ground
4		lemon, peel, grated
2	tablespoon	thyme, fresh
2	tablespoon	parsley, fresh, chopped
1	tablespoon	chives, chopped
3/4	teaspoon	salt
1/2	teaspoon	white pepper, ground
3/4	cup	olive oil

Directions:
In a food processor or blender, blend the shallots, almonds, lemon peel, thyme, parsley and chives. 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 tb. minced garlic. This goes well in tomato-based sauces.

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<h1>Thyme-Lemon Zest Herb Paste recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>shallots, chopped </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>almonds, ground </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient></TD><TD class=ingredient>lemon, peel, grated </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>thyme, fresh </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>parsley, fresh, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>chives, chopped </TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>white pepper, ground </TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>olive oil</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>In a food processor or blender, blend the shallots, almonds, lemon peel, thyme, parsley and chives.<BR><BR>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.<BR><BR>NOTE: You may wish to include up to 4 tb. minced garlic. This goes well in tomato-based sauces.<BR><BR><BR><IMG height=33 src="http://www.recipeland.com/laurie/herbs/smlwlogo.gif" width=150 border=0><BR><BR></TD></TR></TBODY></TABLE></pre>
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