Yield: 1 servings
|4 tablespoons||Chopped shallots|
|\N \N||(about 4 shallots)|
|3 tablespoons||Ground almonds|
|\N \N||(about 24 almonds)|
|\N \N||Grated peel of 4 lemons|
|2 tablespoons||Fresh thyme (heaping)|
|2 tablespoons||Chopped parsley|
|1 tablespoon||Chopped shives|
|½ teaspoon||Ground white pepper|
|¾ cup||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.