Thyme-lemon Zest Herb Paste
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Sauces | 1 | Servings | |
INGREDIENTS
| 4 | T | Chopped shallots |
| about 4 shallots | ||
| 3 | T | Ground almonds |
| about 24 almonds | ||
| Grated peel of 4 lemons | ||
| 2 | T | Fresh thyme, heaping |
| 2 | T | Chopped parsley |
| 1 | T | Chopped shives |
| 3/4 | t | Salt |
| 1/2 | t | Ground white pepper |
| 3/4 | c | Olive oil |
INSTRUCTIONS
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 T. minced garlic in step 1. This goes well in tomato-based sauces. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2204
Calories From Fat: 1554
Total Fat: 176.5g
Cholesterol: 0mg
Sodium: 1852.9mg
Potassium: 3068.9mg
Carbohydrates: 150.6g
Fiber: 30.2g
Sugar: 68.3g
Protein: 26.8g