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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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 446 (88%)|
|Amt Per Serving||% DV|
|Total Fat 49.6g||66 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 35.1g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 0mg||0 %|
|Sodium 12.1mg||0 %|
|Potassium 359.2mg||9 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 10.9g|
|Protein 5.6g||8 %|
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Calories per serving: 507
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