|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 |
|1/2||teaspoon||white pepper, ground |
|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.