---------- Recipe via Meal-Master (tm) v8.02

     Title: THYME-LEMON ZEST HERB PASTE
Categories: Italian, Sauces
     Yield: 1 servings

     4 tb Chopped shallots
          (about 4 shallots)
     3 tb Ground almonds
          (about 24 almonds)
          Grated peel of 4 lemons
     2 tb Fresh thyme (heaping)
     2 tb Chopped parsley
     1 tb Chopped shives
   3/4 ts Salt
   1/2 ts Ground white pepper
   3/4 c  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 (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.

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