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How To make Thyme Lemon Zest Herb Paste

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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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