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