* Exported from MasterCook *
Thyme-Lemon Zest Herb Paste
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 calories
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
4 tablespoons Chopped shallots -- (about 4 shallots)
3 tablespoons Ground almonds -- (about 24 almonds)
Grated peel of 4 lemons
2 tablespoons Fresh thyme -- (heaping)
2 tablespoons Chopped parsley
1 tablespoon Chopped chives
3/4 teaspoon Salt
1/2 teaspoon Ground white pepper
3/4 cup Olive oil
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.
Makes about 1 cup (16 one-tablespoon servings)
NOTE: You may wish to include up to 4 T. minced garlic in step 1. This goes well in tomato-based sauces.
Yum-Yum.com
Source:
"Johanna for The Passionate Cook blog"
S(Formatted by Chupa Babi):
"April 2009"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 101 Calories; 11g Fat (94.6% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 800 0 0 0 0 0 0
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